Durban Lamb Curry with Masala, Potatoes and Curry Leaves

By AislePrompt Editorial · Published 2026-10-17 · Updated 2026-10-17

A fiery Durban curry of bone-in lamb, cooked slowly in a red masala with tomatoes, curry leaves and whole spices until rich and tender. Potatoes simmer in the gravy to soak up the heat. This South African-inspired beef recipe, ready in about 145 minutes, pairs sunflower oil, cinnamon stick, green cardamom pods, lightly crushed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 kg bone-in lamb shoulder, cut into 4 cm pieces
• 4 tbsp sunflower oil
• 1 cinnamon stick
• 4 green cardamom pods, lightly crushed
• 1 star anise
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 2 sprigs fresh curry leaves
• 2 large onions, finely chopped
• 2 tbsp ginger-garlic paste
• 2 green chilies, slit
• 3 tbsp Durban masala (hot red chili masala)
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 4 ripe tomatoes, grated
• 4 medium potatoes, peeled and quartered
• 500 ml water
• 1 tsp garam masala
• to taste salt
• 1/4 cup fresh coriander (cilantro), chopped

Instructions

1. Step 1: Heat the oil in a heavy-bottomed pot over medium heat. Add the cinnamon, cardamom, star anise, fennel and cumin seeds and fry for 30–60 seconds until fragrant.
2. Step 2: Add the curry leaves and onions. Cook for 10–12 minutes, stirring often, until the onions are deep golden.
3. Step 3: Stir in the ginger-garlic paste and green chilies and cook for 1 minute.
4. Step 4: Lower the heat. Add the Durban masala, turmeric and ground coriander with a splash of water so the spices don't burn, and cook for 1–2 minutes.
5. Step 5: Add the lamb and stir to coat. Sear for 5–7 minutes until the pieces are sealed and coated in masala.
6. Step 6: Add the grated tomatoes and some salt. Cover and simmer for 10 minutes until the tomatoes break down and oil starts to separate at the edges.
7. Step 7: Pour in the water, cover and simmer gently for 1 hour, stirring now and then.
8. Step 8: Add the potatoes, plus a little more water if the gravy is too thick. Cover and cook for another 30–40 minutes until the lamb is tender and the potatoes are cooked through.
9. Step 9: Stir in the garam masala and adjust the salt. Simmer uncovered for 5 minutes to thicken the gravy.
10. Step 10: Garnish with the fresh coriander. Serve with basmati rice, roti or as a bunny chow in a hollowed-out loaf of white bread.