As you can probably tell by the title South African style lamb curry is my most favorite dish of every other dish in the world! Bold statement I know but it is the truth. Best eaten the day it is cooked - you can serve it in a variety of different ways. While it goes great with rice or roti, a traditional way to serve it, is called a bunny chow. A bunny chow is a bread bowl made from 1/4 or 1/2 a loaf of un-sliced bread with the curry filled to the brim. Think of San Francisco style clam chowder in a sour dough bread bowl but instead a 1/4 loaf of bread with the inside dug out and overflowing with a curry of your choice. Yum! Pictures DO NOT do this dish justice.
As I mentioned in my Durban Red Masala post, South African Indian curry is different from India Indian curry :) Both are delicious but different.
If you do visit South Africa keep in mind that the word "mutton" is often used to refer to lamb. In other parts of the world "mutton" often refers to goat. So back home I would usually call this "mutton curry". To avoid confusion I labeled this "lamb curry" since it uses lamb.
The quality of the lamb for this dish is key! I love the lamb from Lunardi's grocery stores in California for this curry. It's usually very fresh and I get the "round bone lamb chops". I know this lamb cooks quite fast so you are going to have to evaluate and adjust the cooking time based on the lamb you purchase. This cut of meat usually includes the marrow bone and my very sweet husband always saves that piece for me :)
Lamb can be a very fatty meat so trim of as much fat as you can. Cut pieces into as equal sizes as possible. This will ensure even cooking. I usually cut them in about 1.5 inch cubes. Keep in mind the lamb will shrink a bit as it cooks.
Potatoes also come in all different shapes and sizes around the world, so again the main goal is to cut into equal sizes. Traditionally potatoes are cut into quarters for this dish. I however cut them into 16 equal pieces since the russet potatoes I find in USA are large and longish in shape... AND I want it to cook faster. I am usually already hungry when I start cooking lamb curry and don't always have a lot of patience. Another added benefit of cutting the potatoes smaller is that you can opt to serve yourself less if you are trying to reduce carb intake.
Other beneficial tips are to use fresh garlic and if possible, use a heavy bottom pot to cook. I also use less oil than the traditional way most others make it, but I enjoy it this way.
Very similar to most curries, start by frying the onions in some oil followed by green chili, spices, ginger, garlic and tomato. You may want to open your vent or window as the smells filling the kitchen will be wonderful but strong at this stage.
The next important step is to add the meat letting it brown on all sides to seal in the juices. Knowing the lamb I use cooks pretty fast, I add in the potatoes shortly after so they can both be done around the same time. Add small amounts of water if needed to cook longer. Use a fork or knife to poke the meat and potatoes to see if they are done. Garnish with cilantro and serve with rice, bread or roti.
**NOTE : Cook times may vary based on ingredient batches, stove and altitude.
Durban Lamb Curry Recipe
Yield ~ 4 servings
Prep Time ~ 10 - 15 min
Cook Time ~ 45 min - 50 min
Ingredients
2-3 Tbsp olive oil/vegetable oil
1 large onion (diced)
1-2 thai green chili (finely sliced)
2 pieces cinnamon stick
1 bay leaf
4-6 cloves garlic (crushed or pressed)
1/2 tsp ginger (ground)
~5 Tbsp Durban Red Masala/red curry powder
1/2 tsp garam masala
1.2 tsp turmeric
1 tomato (grated)
~ 2.5 lbs lamb (round bone lamb chop cut into 1.5 - 2 inch cubes)
2 russet potatoes or equivalent (cut into ~1.5 - 2 inch cubes)
salt to taste (I use about 2 tsp for this qty)
~ 1/2 cup water (more if necessary)
cilantro for garnish
Method
Heat oil in a heavy bottom pan on medium heat.
Add onions and fry until translucent ~ 5 min - 7 min.
Add green chili, cinnamon stick and bay leaf and fry for 2 min.
Add ginger and garlic and fry for 2 minutes.
Add Durban Red Masala/red curry powder, garam masala and turmeric and fry for 2 -3 min being careful not to burn.
Add tomato and fry for 1 - 2 min mixing frequently.
Add in the lamb and for ~ 5 min mixing occasionally to brown on all sides.
Add potatoes, salt to taste and 1/2 cup water. Mix and cover allowing to cook for ~25 -30 min until the lamb and potatoes are cooked through. Mix occasionally being careful not to burn. If the water dries up sooner and more cooking time is needed add a tiny bit more at a time.
**NOTE : Cook times may vary based on ingredient batches, stove and altitude.
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