Durban Lamb Curry with Mint and Tomato Sambal

Alan Coxon's tender lamb dish uses ready-ground spices for a quick and easy make-at-home curry
By Alan Coxon
Durban Lamb Curry with Mint and Tomato Sambal
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes plus 1 hr standing for the sambal
  • Effort: medium


For the lamb curry

  • 2 tbsp oil
  • 1 large onion, sliced into rings
  • 1 sprigs curry leaves
  • 2 cloves garlic, finely chopped
  • 1 tsp finely grated fresh ginger
  • 3 tsp curry masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1 kg boneless leg of lamb, diced
  • 3 small chillies
  • 2 medium tomatoes
  • 200 ml chicken stock
  • 1 tsp tomato purée
  • 4-5 medium potatoes, peeled and diced
  • fresh coriander leaves, to serve

For the tomato and mint sambal

  • 2 ripe firm tomatoes, diced
  • 4 mint leaves, finely chopped
  • 1 green chilli, finely diced
  • 2 tsp red wine vinegar
  • pinches sugar


1. Make the tomato and mint sambal first: mix all the ingredients together, cover and leave to chill for an hour before serving.

2. For the lamb curry: heat the oil in a frying pan and cook the onion and curry leaves until the onion is soft and golden brown. Stir in the garlic, ginger and spices and cook for a couple of minutes over a low heat.

3. Increase the temperature and add the meat and chillies, stirring well for a few minutes.

4. Add the tomatoes, half the stock and cook for about 10 minutes before adding the tomato purée.

5. Add the potatoes and the remaining stock; cover and simmer for a further 20 minutes.

6. Remove the chillies and curry leaves, adjust the seasoning if necessary and sprinkle with the coriander before serving.

7. Serve with the tomato and mint sambal.

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