Angela, Digital Chef, Africa Analyst
Recipe name: Durban curry
Subtitle: Chicken or lamb curry
Culture: South Africa
Preparation time: 1 hour 10 minutes
Recipe story: This is a South African Indian cuisine that is full of spices. It is made with potatoes and either made with lamb or chicken and flavored with different spices.
· 500 grams lamb or chicken
· 80 ml vegetable oil
· 1 chopped onion
· 3 pieces of cinnamon sticks
· 1 star aniseed
· 1 black elachie/cardamom
· 2 bay leaves
· 1 sprig curry leaves
· 2 teaspoon of ginger or garlic paste
· 2 tablespoon of masala
· ½ teaspoon of turmeric
· 1 teaspoon Garam masala
· ½ teaspoon ground fennel seeds
· 2 Roma tomatoes grated
· 2 potato cut into medium sized cubes
· Salt to taste
· Few coriander leaves
· 1 cup of water.
Heat the oil add cinnamon sticks, black elachie/corriander, star aniseed and bay leaf. Fry for a few seconds until fragrant. Add onion and curry leaf.
Once onion is translucent and slightly brown add the ginger/garlic paste. Sauté for a minute.
Add masala and fry for a further minute. It will form a nice thick paste. Add a few drops of water if required.
Add the lamb and mix well. Keep the pot open and cook on medium heat for 5 minutes. This is where the spices really get into the meat so do not skip this step. Add the tomatoes, season with salt and cover and cook until sauce starts to thicken.
Add the potatoes to the meat and allow it to cook for 5 minutes, be careful not to let it burn.
Add cup of water. Here you can add less water if you do not want too much gravy and if you are using very soft potatoes. Turn the heat down to a low setting and allow your curry to cook until gravy is thick and potatoes are soft.