Durban lamb curry

Durban lamb curry: Deeply aromatic. Image: Red Carnation Hotel Collection

Durban lamb curry – Aromatic taste sensation

Enjoy another dimension of flavour with this authentic Durban lamb curry recipe. It is lip-smackingly delicious.

Durban lamb curry

Durban lamb curry: Deeply aromatic. Image: Red Carnation Hotel Collection

No visit to Durban is complete without enjoying an authentic curry. This Durban lamb curry recipe will make you feel as if you are in the heart of Durban no matter where you are.

Executive Chef Kevin Joseph at The Oyster Box in Umhlanga, which is part of the Red Carnation Hotel Collection, shares his signature recipe for his lamb curry.  However, Kevin’s curry powder mix is a carefully guarded secret. He has shared the ingredients with us but as for the measurements, only Kevin knows! In the list of ingredients below, you will note that quite a number of ingredients go into the masala powder mix.

Durban curries are usually hotter and deeply coloured due to the tomatoes, chillies, and cayenne pepper in it. If you’re vegetarian, you can still enjoy an aromatic Durban curry. Simply substitute the meat with vegetables of your choice or perhaps paneer.

Let us know in the comment of this recipe if you love it as much as we do.

Durban lamb curry recipe

5 from 1 vote
Recipe by Dirnise Britz Course: MainCuisine: South AfricanDifficulty: Easy


Prep time


Cooking time


Total time






  • 1 kg leg of lamb or shoulder (or 1 kg chicken), cubed

  • 75 ml oil

  • 1 onion, diced

  • 2 cloves

  • 2 sticks cinnamon (10 cm long)

  • 20 ml medium strength masala curry powder

  • 1 teaspoon salt

  • 10 ml crushed garlic and ginger

  • 4 curry leaves

  • 5 ml whole fennel seeds

  • 250 ml water

  • 2 large potatoes, peeled and cut in half

  • 1 medium tomato, skinned and diced

  • coriander (dhania) leaves for garnish

  • Masala curry powder mix (100 g)
  • cumin

  • coriander

  • fennel

  • turmeric

  • mild masala

  • aniseed

  • cinnamon

  • medium masala

  • cardamom


  • Heat the oil and add the diced onion, cloves and cinnamon sticks.
  • Add the masala powder mix, stir and add meat to the pot.
  • Add salt, garlic and ginger, curry leaves and fennel seeds. Stir all ingredients together.
  • Allow cooking on high heat for 5 minutes. Reduce heat to medium and continue cooking for 30 minutes.
    As excess water and juices evaporate, add the additional cup of water, followed by the potato and tomato.
    When both the meat and the vegetables are cooked (approximately 30 minutes), simmer on high heat for 5 minutes.
  • Garnish with coriander and serve with rice, roti and green salad.


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