Durban Lamb Curry

Durban Lamb Curry

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Tender lamb infused with curry, garlic and ginger - delicious!

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time80 minutes


  • Oil
  • 1 Sprig fresh curry leaves
  • 800 g Stewing lamb, cubed
  • 2 Jam tomatoes, chopped
  • Fresh coriander leaves, chopped
  • 1 Large onion, sliced into rings
  • 1 tsp Crushed garlic
  • 1 tsp crushed ginger
  • 1 sachet KNORR Mild Durban Curry Dry Cook-in-Sauce
  • 2 Medium-sized potatoes, peeled and quartered


  • Heat a little oil in a pan and fry the onion and curry leaves until the onion is soft and golden brown.
  • Stir in the garlic and ginger.
  • Add the meat and brown.
  • Add the contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce and 400 ml water.
  • Add the tomatoes.
  • Cover, reduce the heat and simmer for about 45 minutes.
  • Add the potatoes and about 60 ml water, cover and simmer for about another 20-30 minutes or until meat is tender and potatoes are cooked.
  • Add the coriander leaves towards the end of the cooking time.