One of my absolute favourite things I brought back from my trip to KwaZulu-Natal was a stash of proper, authentic Durban curry spices. I had been looking forward to making a proper Durban curry for ages, a memorable one that screams authentic flavour. I added those incredible spices with a few great tips from my mother-in-law and I ended up making the absolute best curry of my life!

Since this was such a good one, one that could be made as a vegetarian option, or one with different meat options like mutton, I simply had to write it down before I forgot how I made it.

Durban curry is famous for being bold, strong flavours, and packed with layers of incredible spices. If you love a curry with depth, heat, and lovely flavours, this one is for you.

Prep time: 20 minutes

Cooking time: 1 hour 45 minutes

Total time: 2 hours and 5 minutes

Ingredients:

The Base & Meat:

• 2 tbsp olive oil
• 1 kg stewing beef or mutton
• 2 large onions, chopped
• 1 tbsp fresh garlic, minced
• 1 tsp ginger paste
• 50g tomato paste
• 2 tins chopped tomatoes

Whole Spices (The Aromatics):

• 3 bay leaves
• 2 star anise
• 2 cinnamon sticks
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 sprig fresh curry leaves

Ground Spices:

• 3 tbsp Kashmiri Masala Durban curry spice
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp dried chili (or fresh chili, adjusted to taste)
• Salt and pepper to taste

Veggies & Garnish:

• 4 large potatoes (I used a mix of sweet and white potatoes)
• 4 large carrots, chopped
• 4 large courgettes, chopped
• Fresh coriander for garnish

Method:

Step 1: Build the Aromatic Base
Grab a large stewing or soup pot and heat your olive oil over medium-high heat. Drop in your chopped onions along with the whole spices: the bay leaves, star anise, cinnamon sticks, mustard seeds, fennel seeds, and curry leaves. Fry them together until the onions are soft and golden, and your kitchen smells absolutely incredible.

Step 2: Brown the Meat
Add your stewing beef or mutton to the pot. Cook until the meat is nicely browned on all sides, locking in all those juices.

Step 3: Spice It Up
Stir in the garlic, ginger, and the rest of your ground spices (Kashmiri masala, garam masala, coriander, cumin, turmeric, and chili). Let the spices coat the meat and fry for just a minute to wake up the flavors. Next, stir in the tomato paste, the two tins of chopped tomatoes, and a good pinch of salt and pepper.

Step 4: The Slow Simmer
Reduce the heat to medium, pop the lid on, and let it simmer beautifully for 30 minutes. Tip: If the gravy looks a bit thick, just add a splash of water to keep it loose.

Step 5: Add the Potatoes
Stir in your chopped white and sweet potatoes. Put the lid back on and let everything cook for another 30 minutes.

Step 6: The Final Veggie Stretch
Pop in your chopped carrots and courgettes. Give it all a good stir, replace the lid, and wait another 20 minutes until all the veggies are perfectly tender and the meat is tender.

To Serve
Ladle this rich, fiery curry over a bed of fluffy rice or serve it alongside a warm, buttery roti. Top with plenty of fresh coriander, and enjoy!