When it came to celebrating my mother’s recent birthday, our family gathered for a sumptuous feast that included a mouthwatering spread of trotters and beans curry alongside a fragrant 3kg Durban lamb curry.
My talented mother-in-law took charge of preparing the trotters and beans curry for a party of fourteen, while I undertook the delightful task of crafting the flavourful lamb curry. With the generous yield of 3 kilograms of succulent lamb, a generously sized cooking pot was a necessity for this culinary endeavour.
For this grand occasion, I opted for my trusty 40cm pot—a kitchen tool that doesn’t see much use in my day-to-day cooking routine, but proved to be the perfect companion for this exceptional dish. While my usual cooking endeavours involve around 1 kilogram of meat, the challenge of scaling up to 3 kilograms of lamb was met with enthusiasm and creativity, resulting in a curry that was nothing short of extraordinary.
If you ever find yourself tasked with catering to a sizeable gathering of 12 to 15 , allow me to share the meticulously crafted recipe below that promises to impress and satisfy even the most discerning palates.
INGREDIENTS
- 3 kg of tender lamb
- 2 finely chopped onions
- 3 succulent tomatoes
- 9 UTD medium-sized potatoes
- 150 ml of high-quality vegetable oil
- 5 sprigs of aromatic curry leaves
- 6 slices of vibrant green chillies
- 3 heaped teaspoons of ginger and garlic paste
Whole Spices:
- 3 cloves
- 2 cinnamon sticks
- 6 elachi (cardamom) pods
- 3 teaspoons of jeera (cumin) seeds
- 3 teaspoons of fennel seeds
- 3 bay leaves
Ground Spices:
- 1 1/2 teaspoons turmeric
- 3 teaspoons dhania (coriander) and jeera (cumin) powder
- 3 teaspoons garam masala
- Your choice of 6 tablespoons of mild Kashmiri special mix masala or 12 tablespoons of medium-hot Kashmiri special mix masala
- Rough salt
- 1 1/2 – 2 cups of steaming hot water
- Fresh coriander
METHOD
- Heat vegetable oil in a medium-sized pot over medium heat.
- Add chopped onions and sauté until translucent.
- Add whole spices, including bay leaf, chillies, curry leaves, and ginger-garlic paste. Mix well to coat everything.
- Incorporate ground spices—turmeric, dhania and jeera powder, and garam masala—into the oil and stir until well mixed.
- Add Kashmiri masala and continue stirring.
- Introduce grated tomato to the pot and mix for 2 minutes. Allow it to simmer for approximately 5-7 minutes until the oil starts to surface.
- Add lamb pieces and coat them thoroughly with the spice mixture. Simmer for 20 minutes, stirring occasionally every 5-7 minutes.
- Pour in 1/2 cup of hot water, mix well, and let it simmer for an additional 5 minutes.
- Arrange the cubed potatoes around the meat, allowing them to cook in the flavourful gravy.
- Garnish with fresh coriander and serve.
Serving Suggestions:
Indulge in the splendour of this 3kg Durban lamb curry by pairing it with your choice of steaming rice, soft bread, traditional roti, or fresh naan and not forgetting a refreshing carrot salad, creating an experience that satisfies both the palate and the soul.
For a full lamb curry tutorial watch : https://www.youtube.com/watch?v=1sWCDAW7p-E&t=2s