Durban Lamb Curry

Serves: 6 Prep Time: 2 HRS


  • 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

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 the 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.

Products used

Crammed Full of Goodness