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South Africa

  • Gauteng (Johannesburg & Surrounds)
  • KwaZulu-Natal (Durban)
  • Western Cape (Cape Town)
  • Eastern Cape
  • Mpumalanga
  • North West
  • Free State
  • Northern Cape
  • Limpopo

Rest of Africa

  • Nigeria
  • Mozambique
  • Kenya
  • Zambia
  • Tanzania

Middle East &
Indian Ocean

  • Seychelles
  • United Arab Emirates

Shaun Munro

Tasting Menu At Tsogo Sun Tasting Table

Shaun Munro – Lingela at Southern Sun Elangeni & Maharani

MAIN: Durban Style Lamb Curry

Ingredients:

  • 100ml sunflower oil
  • 80g butter
  • 30g biryani mix
  • 3 large onions diced
  • 1teaspoon fresh blended garlic
  • 1teaspoon fresh blended ginger
  • 20g curry leaves
  • 4 green chilies sliced
  • 100g chopped coriander
  • 1.5 kg lamb cubes, deboned
  • 50g special Durban curry powder house mix
  • 100g chilli powder
  • 30g dhania powder
  • 30g jeera powder
  • 6 tomatoes, blended smooth
  • 3 potatoes, cut into quarters and lightly coated in egg yolk
  • salt to taste

Method:

  1. In a pot add oil, butter, biryani mix, onion, garlic, ginger, curry leaves, green chilies, and half the chopped coriander, sauté until the onions brown.
  2. Add the meat and continue and allow the ingredients to cook for 5 to 8 minutes.
  3. Add the spice powders (curry powder, chili powder, jeera and dhania) and cook the spices till the aromas develop.
  4. Add the blended tomato and ½ cup of water and allow the curry to simmer on medium heat for 30 minutes.
  5. After 30 minutes add the potatoes and a little more water allow the potatoes to cook till tender and the oil from the curry comes up to the top.
  6. Adjust seasoning with salt and add the remaining chopped coriander.
  7. They curry can be served with jeweled basmati rice, fresh homemade roti and a selection of pickles and sambals.