What are the main ingredients in VIBEY DURBAN LAMB CURRY?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of VIBEY DURBAN LAMB CURRY?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare VIBEY DURBAN LAMB CURRY?

START THE CURRY: Pat the lamb leg dry with some paper towel. Cut into bite-size cubes and season to taste. Place a pot over a medium heat with a drizzle of oil. When hot, fry two-thirds of the diced onion for 2-3 minutes until soft and translucent. Add the grated garlic, grated ginger, and three-quarters of the Durban Curry Paste – to taste! Fry for another minute until fragrant, shifting constantly. Add in the cubed lamb and brown for 2-3 minutes, shifting as it colours. Add the cooked chopped tomatoes, 300ml of water, and the halved baby potatoes. Stir through and bring to the boil. Then, reduce the heat and allow to simmer for 35-40 minutes until the potatoes are cooked and the meat is tender, stirring occasionally. SPICY CARROT SAMBAL: Place the red wine vinegar and 2 tbsp of water in a salad bowl. Mix in 2 tsp of a sweetener of choice until dissolved. Add in the remaining diced onion, the grated carrot, three-quarters of the chopped coriander, and the sliced chilli to taste. Toss to coat, season to taste, and set aside for serving. GET THAT DURBAN KINDA HEAT: When the curry has 10 minutes to go, mix in the remaining curry paste (to your preference) if you’d like to increase the spice level. Add seasoning and a sweetener of choice to taste. Allow to simmer for the remaining time while you toast the rotis. MOUTHWATERING ROTIS: Place a pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. DURBAN DINNERTIME VIBES!: Dish up a hearty portion of Durban lamb curry and side with the carrot sambal. Serve with a soft, buttery roti on the side for scooping up the curry sauce. Garnish with the remaining chopped coriander and any remaining fresh chilli if you’d like. Aweh, Chef!

What should be prepared from my kitchen to make VIBEY DURBAN LAMB CURRY?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

VIBEY DURBAN LAMB CURRY

Name: VIBEY DURBAN LAMB CURRY
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Our palm-tree-lined east coast city boasts warm weather, warm people, and warm spices! This definitive Durban curry is a taste bud treat with bright carrot sambal and fresh garlic, ginger, and chilli. A dish as aromatic and colourful as the place it’s home to.

VIBEY DURBAN LAMB CURRY

with baby potatoes, spicy carrot sambal & a whole wheat roti

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Carrot
Cooked Chopped Tomatoes
Free-Range Deboned Lamb Leg
Fresh Chilli
Fresh Coriander
Fresh Ginger
Garlic Clove
Onion
Red Wine Vinegar
Spice and All Things Nice Durban Curry Paste
Whole Wheat Roti
Whole Wheat Rotis

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

START THE CURRY
Pat the lamb leg dry with some paper towel. Cut into bite-size cubes and season to taste. Place a pot over a medium heat with a drizzle of oil. When hot, fry two-thirds of the diced onion for 1-2 minutes until soft and translucent. Add the grated garlic, grated ginger, and three-quarters of the Durban Curry Paste – to taste! Fry for another minute until fragrant, shifting constantly. Add in the cubed lamb and brown for 1-2 minutes, shifting as it colours. Add the cooked chopped tomatoes, 150ml of water, and the halved baby potatoes. Stir through and bring to the boil. Then, reduce the heat and allow to simmer for 30-35 minutes until the potatoes are cooked and the meat is tender, stirring occasionally.
SPICY CARROT SAMBAL
Place the red wine vinegar and 1 tbsp of water in a bowl. Mix in 1 tsp of a sweetener of choice until dissolved. Add in the remaining diced onion, the grated carrot, three-quarters of the chopped coriander, and the sliced chilli to taste. Toss to coat, season to taste, and set aside for serving.
GET THAT DURBAN KINDA HEAT
When the curry has 10 minutes to go, mix in the remaining curry paste (to your preference) if you’d like to increase the spice level. Add seasoning and a sweetener of choice to taste. Allow to simmer for the remaining time while you toast the roti.
MOUTHWATERING ROTI
Place a pan over a medium heat. When hot, warm the roti for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
DURBAN DINNERTIME VIBES!
Dish up a hearty portion of Durban lamb curry and side with the carrot sambal. Serve with a soft, buttery roti on the side for scooping up the curry sauce. Garnish with the remaining chopped coriander and any remaining fresh chilli if you’d like. Aweh, Chef!

Free-Range Deboned Lamb Leg - 160g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Spice and All Things Nice Durban Curry Paste - 20ml
Cooked Chopped Tomatoes - 200g
Baby Potatoes - 250g
Red Wine Vinegar - 10ml
Carrot - 120g
Fresh Coriander - 5g
Fresh Chilli - 1
Whole Wheat Roti - 1

Download the Recipe

Serves 2

START THE CURRY
Pat the lamb leg dry with some paper towel. Cut into bite-size cubes and season to taste. Place a pot over a medium heat with a drizzle of oil. When hot, fry two-thirds of the diced onion for 2-3 minutes until soft and translucent. Add the grated garlic, grated ginger, and three-quarters of the Durban Curry Paste – to taste! Fry for another minute until fragrant, shifting constantly. Add in the cubed lamb and brown for 2-3 minutes, shifting as it colours. Add the cooked chopped tomatoes, 300ml of water, and the halved baby potatoes. Stir through and bring to the boil. Then, reduce the heat and allow to simmer for 35-40 minutes until the potatoes are cooked and the meat is tender, stirring occasionally.
SPICY CARROT SAMBAL
Place the red wine vinegar and 2 tbsp of water in a salad bowl. Mix in 2 tsp of a sweetener of choice until dissolved. Add in the remaining diced onion, the grated carrot, three-quarters of the chopped coriander, and the sliced chilli to taste. Toss to coat, season to taste, and set aside for serving.
GET THAT DURBAN KINDA HEAT
When the curry has 10 minutes to go, mix in the remaining curry paste (to your preference) if you’d like to increase the spice level. Add seasoning and a sweetener of choice to taste. Allow to simmer for the remaining time while you toast the rotis.
MOUTHWATERING ROTIS
Place a pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
DURBAN DINNERTIME VIBES!
Dish up a hearty portion of Durban lamb curry and side with the carrot sambal. Serve with a soft, buttery roti on the side for scooping up the curry sauce. Garnish with the remaining chopped coriander and any remaining fresh chilli if you’d like. Aweh, Chef!

Free-Range Deboned Lamb Leg - 320g
Onion - 2
Garlic Clove - 2
Fresh Ginger - 20g
Spice and All Things Nice Durban Curry Paste - 40ml
Cooked Chopped Tomatoes - 400g
Baby Potatoes - 500g
Red Wine Vinegar - 20ml
Carrot - 240g
Fresh Coriander - 10g
Fresh Chilli - 1
Whole Wheat Rotis - 2

Download the Recipe

Serves 3

START THE CURRY
Pat the lamb leg dry with some paper towel. Cut into bite-size cubes and season to taste. Place a pot over a medium heat with a drizzle of oil. When hot, fry two-thirds of the diced onion for 2-3 minutes until soft and translucent. Add the grated garlic, grated ginger, and three-quarters of the Durban Curry Paste – to taste! Fry for another minute until fragrant, shifting constantly. Add in the cubed lamb and brown for 2-3 minutes, shifting as it colours. Add the cooked chopped tomatoes, 300ml of water, and the halved baby potatoes. Stir through and bring to the boil. Then, reduce the heat and allow to simmer for 35-40 minutes until the potatoes are cooked and the meat is tender, stirring occasionally.
SPICY CARROT SAMBAL
Place the red wine vinegar and 2 tbsp of water in a salad bowl. Mix in 2 tsp of a sweetener of choice until dissolved. Add in the remaining diced onion, the grated carrot, three-quarters of the chopped coriander, and the sliced chilli to taste. Toss to coat, season to taste, and set aside for serving.
GET THAT DURBAN KINDA HEAT
When the curry has 10 minutes to go, mix in the remaining curry paste (to your preference) if you’d like to increase the spice level. Add seasoning and a sweetener of choice to taste. Allow to simmer for the remaining time while you toast the rotis.
MOUTHWATERING ROTIS
Place a pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
DURBAN DINNERTIME VIBES!
Dish up a hearty portion of Durban lamb curry and side with the carrot sambal. Serve with a soft, buttery roti on the side for scooping up the curry sauce. Garnish with the remaining chopped coriander and any remaining fresh chilli if you’d like. Aweh, Chef!

Free-Range Deboned Lamb Leg - 320g
Onion - 2
Garlic Clove - 2
Fresh Ginger - 20g
Spice and All Things Nice Durban Curry Paste - 40ml
Cooked Chopped Tomatoes - 400g
Baby Potatoes - 500g
Red Wine Vinegar - 20ml
Carrot - 240g
Fresh Coriander - 10g
Fresh Chilli - 1
Whole Wheat Rotis - 2

Download the Recipe

Serves 4

START THE CURRY
Pat the lamb leg dry with some paper towel. Cut into bite-size cubes and season to taste. Place a large pot over a medium heat with a drizzle of oil. When hot, fry two-thirds of the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic, grated ginger, and three-quarters of the Durban Curry Paste – to taste! Fry for another minute until fragrant, shifting constantly. Add in the cubed lamb and brown for 3-4 minutes, shifting as it colours. Add the cooked chopped tomatoes, 400ml of water, and the halved baby potatoes. Stir through and bring to the boil. Then, reduce the heat and allow to simmer for 45-50 minutes until the potatoes are cooked and the meat is tender, stirring occasionally.
SPICY CARROT SAMBAL
Place the red wine vinegar and 3 tbsp of water in a salad bowl. Mix in 1 tbsp of a sweetener of choice until dissolved. Add in the remaining diced onion, the grated carrot, three-quarters of the chopped coriander, and the sliced chilli to taste. Toss to coat, season to taste, and set aside for serving.
GET THAT DURBAN KINDA HEAT
When the curry has 10 minutes to go, mix in the remaining curry paste (to your preference) if you’d like to increase the spice level. Add seasoning and a sweetener of choice to taste. Allow to simmer for the remaining time while you toast the rotis.
MOUTHWATERING ROTIS
Place a pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
DURBAN DINNERTIME VIBES!
Dish up a hearty portion of Durban lamb curry and side with the carrot sambal. Serve with a soft, buttery roti on the side for scooping up the curry sauce. Garnish with the remaining chopped coriander and any remaining fresh chilli if you’d like. Aweh, Chef!