Durban Curry

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Durban Curry
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This recipe and others can be found in the following article:

Where Africa Meets India: Fiery Durban Curry

By Diana Armstrong 

 

Durban Curry 



Ingredients


  • 1/4 cup cooking oil
  • 2 pounds cubed lamb or beef
  • 2 onions, finely chopped
  • 1 teaspoon each fresh garlic and ginger paste
  • 4 tablespoons Durban Masala curry powder (or red curry powder)
  • 2 large tomatoes, finely chopped
  • 2 potatoes, peeled and cut into 1/2-inch cubes
  • 2 carrots, finely sliced
  • 1 stick cinnamon
  • 2 tablespoons apricot preserve
  • 1 cup chicken broth
  • 1 tablespoon vinegar
  • Salt and black pepper to taste
  • Fresh cilantro for garnish (as desired)


Instructions


In a heavy pan, preferably a cast iron casserole, heat the oil and add the onion, garlic, ginger and Durban Masala. Saute gently until the onion is a little brown. Now add the meat and cook over a medium high heat until the meat is brown, turning frequently. Now add the remaining ingredients except the cilantro. Stir gently and bring to a boil.

Cover tightly with a lid and place in the oven at 225°F for at least four hours. Re-season and if necessary thicken with a little flour and water. Garnish as desired and serve with white rice, chutney and sambals.

Servings
8
Servings
8
Durban Curry
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This recipe and others can be found in the following article:

Where Africa Meets India: Fiery Durban Curry

By Diana Armstrong 

 

Durban Curry 



Ingredients


  • 1/4 cup cooking oil
  • 2 pounds cubed lamb or beef
  • 2 onions, finely chopped
  • 1 teaspoon each fresh garlic and ginger paste
  • 4 tablespoons Durban Masala curry powder (or red curry powder)
  • 2 large tomatoes, finely chopped
  • 2 potatoes, peeled and cut into 1/2-inch cubes
  • 2 carrots, finely sliced
  • 1 stick cinnamon
  • 2 tablespoons apricot preserve
  • 1 cup chicken broth
  • 1 tablespoon vinegar
  • Salt and black pepper to taste
  • Fresh cilantro for garnish (as desired)


Instructions


In a heavy pan, preferably a cast iron casserole, heat the oil and add the onion, garlic, ginger and Durban Masala. Saute gently until the onion is a little brown. Now add the meat and cook over a medium high heat until the meat is brown, turning frequently. Now add the remaining ingredients except the cilantro. Stir gently and bring to a boil.

Cover tightly with a lid and place in the oven at 225°F for at least four hours. Re-season and if necessary thicken with a little flour and water. Garnish as desired and serve with white rice, chutney and sambals.

Servings
8
Servings
8
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