Durban’s culinary identity is inextricably linked with its rich history of spice and flavour. Among the city’s most beloved dishes, the lamb curry stands out as a symbol of cultural fusion and culinary innovation.
While the origins of this fiery delicacy are rooted in the Indian community, its evolution over the years has made it a must-have in every South African’s culinary repertoire. No visit to Durban is truly complete without indulging in an authentic curry. Known for its bold flavours and fiery heat, Durban curry distinguishes itself with a deep red hue, thanks to a blend of tomatoes, chilies, and cayenne pepper.
But the magic truly lies in the masala – a carefully crafted spice mix that reflects the complexity and depth of Indian cuisine. In Durban, curry aficionados boast that a typical masala contains up to 12 different spices, including ground coriander, cinnamon, cumin, curry leaves, and fennel seed, alongside the essential ginger and garlic.
One of Durban’s most renowned purveyors of this dish is The Oyster Box, a historic hotel in Umhlanga that has elevated the humble lamb curry to an art form. The establishment’s signature recipe is a testament to the enduring popularity of this dish, and its inclusion in the hotel’s menu has only served to cement the lamb curry’s status as a national favourite.
Ingredients (Serves Four):
- 1kg leg of lamb or shoulder (or 1 kg chicken), cubed
- 75ml oil
- 1 onion, diced
- 2 cloves
- 2 cinnamon sticks (10 cm long)
- 20ml medium strength masala curry powder
- 1 teaspoon salt
- 10ml crushed garlic and ginger
- 4 curry leaves
- 5ml whole fennel seeds
- 250ml water (one cup)
- 2 large potatoes, peeled and cut in half
- 1 medium tomato, skinned and diced
- Coriander (dhania) leaves for garnishing
Method:
- Heat the oil in a large pot and add the diced onion, cloves, and cinnamon sticks.
- Add the masala powder, stir, and then add the cubed meat to the pot.
- Incorporate the salt, garlic, ginger, curry leaves, and fennel seeds, stirring all ingredients together.
- Allow the mixture to cook on high heat for 5 minutes. Reduce the heat to medium and continue cooking for 30 minutes.
- As the water and juices evaporate, add the additional cup of water, followed by the potatoes and tomatoes.
- When both the meat and the vegetables are cooked (approximately 30 minutes), simmer on high heat for 5 minutes.
- Garnish with fresh coriander leaves and serve with rice, roti, and a green salad.
Find out more about The Oyster Box and how it is redefining its fine dining in Issue 45 of SA Chef Magazine.
