One of the ingredients in my South African-themed Kitchen Trotter box was Werner's Original Durban Curry spice, which was used in the utterly delicious (but strange-looking, when you read the list of ingredients !) Bobotie recipe. On the back of the pack was another South African recipe that I just had to try, for Durban Curry.
According to the packaging, Durban is reputed to have the highest number of Indian residents in any city outside India so this authentic South African meal has Indian influences.
ingredients (serves 4) :
500g meat (beef, lamb or chicken), cubed to bite size
2 medium potatoes, peeled and cubed to 1-2cm
3 medium tomatoes, chopped
3 large cloves of garlic, finely chopped
2-3 tsp fresh ginger, finely chopped
3-4tbsp Durban curry spice (various masalas, turmeric, salt, chilli powder - any mild curry powder would do)
3-4 small pieces of cassia bark (or a cinnamon stick)
2 bay leaves
2 cardamom pods
Put the chopped meat in a glass mixing bowl (to prevent staining), add the powdered spices and mix well to coat all the meat.
Put all the whole spices in 1tbsp of oil in a frying pan over a medium heat. When you can smell the spices, add the meat and lightly brown for a few minutes. Stir continually to prevent sticking.
Add the garlic and ginger. Add the potatoes, tomatoes and sufficient water to cover, then simmer for 60 minutes, stirring occasionally and adding more water if required.
Use a spice bag or remove cardamom, cloves, bay leaves and cassia bark before serving.
Serve on a bed of rice. You could sprinkle with dried coconut or add sliced banana, if you so desire.
I made this with minced beef but it would be a great way of using up leftover meat from the Sunday roast too. Because it's got potatoes in it, we just served it on its own, without rice. It's a tasty, simple curry to throw together with store cupboard basics. I'd be tempted to add some extra vegetables next time - maybe carrots and peppers or courgettes.
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