Dish of South African Lamb Curry
(click to enlarge)

Lamb Curry Durban


South Africa   -   Lamb Curry
Makes:
Effort:
Sched:
DoAhead:  		 2-3/4 #
***
2-1/4 hrs
Best		 Curries of this sort are made in the Indian communities of Durban, South Africa, often used there as filler for Bunny Chow. See also Comments.

1
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8
6
4
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1/2
12
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4
1/2
1
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1/2
1/2
1/2
1
1/2
1/4
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1
1-1/2
1/2
15oz
8
1/4
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#
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oz
oz
cl
in


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in
t



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T
t
T
t
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t
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T
c
T
can
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c
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Lamb meat (1)
-- Vegies, etc.
Potatoes (2)
Onions
Garlic
Ginger
Chili Serrano
Curry Leaves (3)
-- Whole Spices
Cinnamon Stick
Fennel Seeds
Bay Leaf
Cardamom, green  
Cloves
-- Seasonings
Vinegar
Sugar
Chili Flake (4)
Coriander
Garam Masala (5)
Turmeric
-- Finish
Oil
Broth or Water
Salt
Chickpeas
Tomato Sauce (6)
Cilantro
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DoAhead   -   (15 min to 35 min depending on meat)
  1. Remove fat, thick membranes, and bones from Lamb or Mutton. You will have to start with 2 pounds to 2-1/2 pounds to get 1 pound clear meat, depending on boniness and fat.
PREP   -   (35 min)
  1. Cut LAMB into smallish bite size pieces, about 3/4 inch on a side.
  2. Peel POTATOES and cut into about 3/4 inch cubes. Hold in cold water until needed.
  3. Quarter ONIONS lengthwise and slice thin. Crush GARLIC and chop small. Slice GINGER thin, cut slices into threads, and chop threads fine. Chop SERRANO fine. Mix all with Curry Leaves.
  4. Mix together all Whole Spices.
  5. Mix together all Seasonings, except Vinegar.
  6. Chop CILANTRO Medium.
RUN   -   (1-1/4 to 1-1/2 hrs depending on tenderness of meat)
  1. In a spacious sauté pan, heat OIL and Stir in Whole Spices Mix until aromatic.
  2. Stir Onion Mix and fry stirring until Onions are translucent.
  3. Stir in Lamb. Fry stirring until Lamb has lost its raw color and all exuded liquid has evaporated.
  4. Stir in all Seasoning Items, and fry stirring for 30 seconds or so.
  5. Stir in Broth and Salt. Bring to a boil, then simmer covered, stirring now and then, until Lamb is tender. Add Water as necessary to keep everything fairly liquid.
  6. Drain Potatoes and Chickpeas. Stir in and bring back to a simmer for about 15 minutes.
  7. Stir in Tomato sauce and simmer until Potatoes are fully cooked.
  8. Stir in Cilantro and keep fairly hot if filling Bunny Chow.
NOTES:

  1. Lamb / Mutton

      Weight is meat with all bones, thick membranes, and removable fat removed. The photo example was made with Mutton. For details see our Sheep / Lamb pages. This recipe could also made with Beef, Goat, or Chicken Thighs.

  2. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they turn to mush if cooked a little more than the minimum. For details see our Potatoes page.

  3. Curry Leaves:

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian and Southeast Asian markets, at least here in California. Dried ones aren't of much use (unless you force dried them yourself within a couple weeks). If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  4. Chili Flake:

      Use Korean Flake if you want the curry pretty mild. Indian Khandella or Reshampatti would be considerably hotter. Use your own best judgement for type and amount. For details see our Chili Powders & Flake page.

  5. Garam Masala:

      This is a "standard" spice mix, but varies a lot from region to region, and some from one household to another within the regions. Here is a recipe for a typical Garam Masala mix for the cuisines of northern India.

  6. Tomato Sauce:

      This will give better flavor than whole Tomatoes. Use a very simple tomato sauce. My favorite is Faraon Spanish Style, which comes in convenient 8 ounce cans. Other simple sauces will also work - even Goya Spanish Style, if you aren't still boycotting them for enthusiastically endorsing Trump.

  7. Comments:

      The Indian community in South Africa has long made curries of this type. Since there is nothing in this recipe that violates practice in India, I have posted it there as well. Curries of this sort have been used to fill South African "Bunny Chow" since its origin, about 1940. The presence of Chickpeas in this recipe preserves some tradition, as the original curry for Bunny Chow was vegetarian, Beans and Dal. This is now known as a "Beans Bunny". This curry will also work just fine with roti or rice.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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