Traditional Durban Lamb Mince curry
Easy and quick lamb mince curry spiced with Romborosi Masala and Mother in Law Masala. The best part is that the masala is all in one so there was no need to mix. These Masalas give the perfect blend for that amazing color, aroma and taste, that authentic Durban curry we grew up with.
Ingredients:
1. 2lbs lamb mince
2. One large sweet onion chopped
3. Two sprigs curry leaves
4. One tablespoon Ginger garlic mix
5. Four tomatoes blended
6. Two table spoons Romborosi masala
7. One tablespoon mother in law’s masala
8. One teaspoon biryani mix (my own secret)
9. One cup water
10. Six to eight small potatoes (your preference)
11. Handful of finely chopped dhania/cilantro
12. A few full leaves of dhania/cilantro for garnish
13. 2 split green chilies
Method:
1. Marinate the potatoes with the same spices I use for the curry so that the flavor cooks into the potatoes. I use a pinch of each spice
2. Bake the potatoes in the microwave for 10 minutes or use the “bake” feature
3. Braise finely chopped onions and cilantro, curry leaves, split chillies and 1/2 teaspoon biryani mix until onions are light brown
4. Add 1/2 cup water and cook for 5 minutes to soften onions
5. Add spices, ginger garlic mix, and 1/2 teaspoon biryani mix. Cook until you get a paste on Medium to low heat so the spice does not stick to the pot
6. Add half cup water to form light gravy and cook for 5 minutes
7. Add lamb mince and stir until meat breaks down. Keep stirring to avoid meat from clumping.
8. As oil rises to the top of the gravy, add peas to cook for 5 minutes
9. Add potatoes and cook for 10 minutes
10. Add tomatoes and cook until oil rises to the top
11. Stir lightly so you don’t break the “gravy soaking” potatoes
12. Add salt to taste
13. Cook for 10 minutes, garnish….don’t forget to take a picture 🤣🤣🤪
I know, the steps are not the traditional way to cook a durban curry, but I can without fail tell you that the Masala does it’s job either way you cook it.
Happy cooking 👨🍳 👩🍳 ❤️🇿🇦🌶
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