lamb curry

Lamb curry: Aromatic and spicy. Image: Supplied.

Lamb curry – Delicious, aromatic dish from the heart of Durban

The moment you inhale the appetising flavours, you will begin to count down the minutes to dinner time.

lamb curry

Lamb curry: Aromatic and spicy. Image: Supplied.

Fill your kitchen with the rich, strong aroma of a lamb curry cooking to succulent perfection. This tasty recipe from the heart of Durban is simply delightful and will make everyone around your table feel satisfied and relaxed.

There is just something so special about a luxurious curry dish. It fills the home with warmth and rich notes of exotic spices. The moment you inhale the appetising flavours, you will begin to count down the minutes to dinner time.

This lamb curry gives you the option to use lamb pieces with or without bones. However, always remember that bone-in meat creates an extra dimension of flavour. And what is better than sucking out a little bone marrow out of a braised bone?

Serve this delightful lamb curry with fluffy rice and naan bread. Any leftovers can be stored in the fridge to be enjoyed the following day. After the spicy flavours have infused overnight, you will be surprised how much the taste has matured.

Lamb curry recipe

4 from 8 votes
Recipe by Dirnise Britz Course: MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • 1.5 kg 1.5 lamb pieces with or without bone

  • 2 2 green chillies

  • 1 large 1  onion, chopped

  • 3 sticks 3 cinnamon

  • ½ teaspoon ½ cumin seeds

  • 2 pods 2 cardamom

  • 3 3 cloves

  • 3 teaspoons 3 ginger and garlic paste

  • 2 teaspoons 2 Kashmiri chilli powder

  • 2 teaspoons 2 curry powder

  • 1 teaspoon 1 ground coriander and cumin

  • 2 sprigs 2 curry leaves (optional)

  • 2 2 bay leaves

  • 1 large 1 tomato, chopped

  • 5 medium 5 potatoes cut in halves

  • 250 ml 250 water

  • 3 teaspoons 3 oil

  • salt to taste

  • 4 sprigs 4 fresh mint

  • coriander for garnish


  • Heat the oil and add the cinnamon sticks and bay leaves.
  • Add the onions, chillies and fry until brown.
  • Then add the ginger and garlic, and the curry leaves.
  • Next, you can add the other spices. If it begins to stick to the pan add a little water.
  • Add the chilli and curry powder, and cook for a minute. It is important to cook your raw spices, even if you add water to ensure it doesn’t burn.
  • Next, add the lamb to the pot, and salt to taste.
  • Cook for 25 minutes until the juices from the meat extract. The meat should be softer at this point, if not add some water and cook further.
  • Add the potatoes, tomatoes, mint and 250 ml of water. To make a thicker gravy you can grate half a potato into the pot at this stage.
  • Cook further until the potatoes are soft and cooked, it should take another 20 minutes or so.
  • Garnish with coriander and serve hot.


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