Recipes for you

Durban-lamb-curry-1-min
Durban Lamb Curry
Serves 6
Prep Time:
2 hours
Cooking Time:
2 hours
tin-peach-jam
Ingredients

100g butter

3 onions, chopped

5 cloves garlic, crushed

1 knob ginger, finely chopped

2 cans (410g) ALL GOLD chopped tomatoes

15ml (3 teaspoons) salt

15ml (3 teaspoons) turmeric

5ml (1 teaspoon) chilli powder

15ml (3 teaspoons) ground cumin

15ml (3 teaspoons) ground coriander

45ml (3 tablespoon) curry paste

65ml (¼ cup) ALL GOLD PEACH JAM

1kg stewing lamb

500ml (2 cups) water

2 green chillies, seeded and chopped

6 curry leaves

45ml (3 tablespoons) chopped fresh coriander

10ml (2 teaspoons) garam masala

Roti or rice to serve

Preparation Method

1. Preheat oven to 180°C.
2. Melt butter in a heavy base frying pan and sauté onions until lightly browned and caramelised. (Don’t rush this step, it's important.) Remove caramelised onions and set aside.
3. Combine garlic, ginger, tomatoes, salt and all the spices in a food processor, blend together to form a coarse paste.
4. Brown the lamb in the same saucepan in which the onions were cooked, add a bit of oil if necessary. Remove and place in a casserole dish.
5. Add spicy tomato paste, caramelised onions, water, chillies and curry leaves. Cover and bake covered for 2 hours
6. Remove from the oven check seasoning, stir in fresh coriander and garam masala. Serve over rice or with roti, with sambals.

Serving Suggestion

Serve over rice or with roti, with sambals.

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Durban-lamb-curry-1-min
Durban Lamb Curry
Serves 6
Prep Time:
2 hours
Cooking Time:
2 hours
tin-peach-jam
Ingredients

100g butter

3 onions, chopped

5 cloves garlic, crushed

1 knob ginger, finely chopped

2 cans (410g) ALL GOLD chopped tomatoes

15ml (3 teaspoons) salt

15ml (3 teaspoons) turmeric

5ml (1 teaspoon) chilli powder

15ml (3 teaspoons) ground cumin

15ml (3 teaspoons) ground coriander

45ml (3 tablespoon) curry paste

65ml (¼ cup) ALL GOLD PEACH JAM

1kg stewing lamb

500ml (2 cups) water

2 green chillies, seeded and chopped

6 curry leaves

45ml (3 tablespoons) chopped fresh coriander

10ml (2 teaspoons) garam masala

Roti or rice to serve

Preparation Method

1. Preheat oven to 180°C.
2. Melt butter in a heavy base frying pan and sauté onions until lightly browned and caramelised. (Don’t rush this step, it's important.) Remove caramelised onions and set aside.
3. Combine garlic, ginger, tomatoes, salt and all the spices in a food processor, blend together to form a coarse paste.
4. Brown the lamb in the same saucepan in which the onions were cooked, add a bit of oil if necessary. Remove and place in a casserole dish.
5. Add spicy tomato paste, caramelised onions, water, chillies and curry leaves. Cover and bake covered for 2 hours
6. Remove from the oven check seasoning, stir in fresh coriander and garam masala. Serve over rice or with roti, with sambals.

Serving Suggestion

Serve over rice or with roti, with sambals.

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