Thursday, 30 October 2014

Durban Curry Buns with Lime Zest

Photo Credit: cookbooks365

Durban Curry Buns with Lime Zest

Fresh curried lamb with lemon zest, ginger and garlic served on crusty rustic bread with tomato and chopped kale and a hint of cilantro for garnish.

Adapted from: cookbooks365


2 pounds boneless lean lamb, preferably from the leg, cubed
2 teaspoons garam masala
2 tablespoons vegetable oil
1 medium yellow onion, thinly sliced
1 cinnamon stick
4 cardamom pods, lightly crushed
2–3 curry leaves or grated zest of ½ lime
2 large tomatoes, chopped
1½ teaspoons minced peeled ginger
1½ teaspoons minced garlic
4 teaspoons Durban masala, or 4 teaspoons mild curry powder plus
2 teaspoons paprika
1 teaspoon ground turmeric
4 medium red-skinned potatoes, scrubbed and cubed
¼ cup water
Kosher salt

For Serving

1 teaspoon vegetable oil
½ cup chopped kale
¼ cup chopped tomato
3 loaves crusty rustic bread, or 6 Kaiser rolls or large brioche buns
Fresh cilantro, for garnish


Massage the lamb with the garam masala and leave it on the counter until you need it.
Heat the oil in a large saucepan over medium heat. When it shimmers, add the onion, cinnamon stick, cardamom pods, and curry leaves. Cook until the onion is light golden brown, 6 to 7 minutes. Add the tomatoes, ginger, garlic, Durban masala, and turmeric. Cook over medium heat, stirring occasionally, until the tomatoes cook down, about 10 minutes.
Add the lamb and cook for another 10 minutes. Stir in the potatoes and water and bring to a boil. Lower the heat, cover the pan partway, and simmer over low heat until the meat is tender and the potatoes are cooked, about 30 minutes. Taste and add salt as needed.

To Serve

Heat the oil in a nonstick skillet over high heat. When it’s almost smoking, add the kale and sauté, stirring, just until it starts to wilt, about 2 minutes. Add to the stew, along with the ¼ cup chopped tomato.
Split the bread and pull out some of the soft insides (fold it into the stew, if you’d like). Spoon the curry into the hollowed-out loaves of bread, garnish with cilantro, and serve.
Photo Credit: cookbooks365


Durban masala is a mix of coriander, cumin, and fenugreek seeds, urad dal (Indian black lentils), peppercorns, chile powder, and paprika. If you’re lucky enough to have a South African market near you, buy some. You can also find recipes online.

Look for fresh curry leaves— which add a warm, slightly bitter, slightly citrusy flavor—in specialty or Indian markets. They freeze beautifully.

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