This recipe is very much inspired by Durban lamb curry (a Classic South African curry). However, it’s not traditional, nor is it a traditional Indian lamb curry. It’s a combination of all my favorite flavors and as South Africa has such a vast food culture, Indian spices often find their way into all different kinds of cuisines. For more traditional curry recipes, check out my Butter Chicken and Lamb Korma.
Ingredients needed
Lamb. I used boneless leg of lamb cubes but any stewing lamb will work. Onion. Fresh garlic cloves. Ginger Spices: I used a combination of Garam Masala, ground cumin, ground coriander, paprika, turmeric and ground cardamom. Use any curry spice blend of your choice. Green Cardamom pods can also be added. Chopped Tomatoes. Broth/Stock. I used beef broth but lamb stock will also be delicious. Sugar. Vinegar. White or spirit vinegar works well. Red wine vinegar can also be used. Salt and black pepper.
How to make lamb curry
What to serve with lamb curry
Curry is always best served with Basmati or Jasmine rice. Garlic butter rice or Easy Curry rice are good options. We also love it with roti or naan and I always serve lamb curry with a simple tomato salad. Yogurt raita and chutney are also great side dishes to a meaty curry.
Easy Curry Recipes
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