Durban lamb curry

6 servings Prep: 10 mins, Cooking: 4 hrs 25 mins
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Experience the magic of slow-cooking with the Wonderbag and savour the rich flavours of this Durban lamb curry. This uniquely South African dish is a celebration of aromatic spices, tender lamb, and a blend of vibrant flavours that develop over time.

By Independent Contributor February 06 2024
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Ingredients (16)

2 tbsp sunflower oil
1 kg lamb chops — on the bone
1 medium onion — chopped
4 fresh chillies — chopped
2 garlic cloves — diced
2 tbsp fresh ginger — crushed
3 tbsp curry powder — mild or medium
1 tin chopped tomatoes
2 tbsp tomato paste
1 bay leaf
1 tin butter beans — drained
salt and black pepper — to taste
1 cup plain yoghurt
1/2 cup cucumber — peeled and grated
2 bananas — sliced
4 cup cooked rice
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Brown the lamb in 2 Tbsp of oil, 2 minutes on each side and set aside.

Brown the onions, then add the chillies, garlic, ginger and curry powder. Sauté for 2 minutes.

Add the lamb back into the pot and stir, season with salt and pepper.

Add peeled tomatoes and 1 cup of water and bring to a boil for 5 minutes.

Add butter beans and tomato paste, stir and allow to boil for 15 minutes.

Place the lidded pot into the Wonderbag for 4-5 hours.

Combine grated cucumber and yoghurt in a small bowl, and stir to combine.

Serve curry over rice with yoghurt mixture and chopped bananas as toppings.

Tip: Add carrots or potatoes to this curry for extra texture and flavour.

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