Durban Breeze

The Durban Breeze is a hearty and spicy lamb curry that hails from the vibrant city of Durban in South Africa. Known for its robust flavors and aromatic spices, this dish is a staple in the homes of many South Africans. It reflects the rich culinary heritage of the Indian community in Durban, which has been influenced by generations of cooking techniques and spice blends.

History of Durban Breeze

The Durban Breeze is deeply rooted in the Indian culinary traditions brought to South Africa by indentured laborers in the 19th century. Over time, it has become a fusion of Indian and local flavors, evolving to include locally sourced ingredients and new cooking methods while retaining its original essence. This dish not only represents a melding of cultures but also the adaptability and creativity of the local people.

Ingredients

• Lamb - 1 kg, cut into chunky pieces
• Onions - 2 large, finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, grated
• Tomatoes - 3 medium, pureed
• Curry Powder - 2 tablespoons
• Cumin - 1 tablespoon, ground
• Coriander - 1 tablespoon, ground
• Turmeric - 1 teaspoon
• Cinnamon stick - 1
• Cardamom pods - 4
• Cloves - 4
• Bay Leaf - 2
• Chillies - 2, sliced (adjust according to taste)
• Potatoes - 2 large, cubed
• Coconut Milk - 1 can (400ml)
• Oil - 2 tablespoons
• Salt - to taste
• Fresh Coriander - a handful, chopped for garnish

Preparation

1. Begin by preparing your lamb. Trim any excess fat and cut it into large chunks, ensuring that each piece is roughly the same size for even cooking.
2. Finely chop the onions and set aside.
3. Mince the garlic cloves and grate the ginger.
4. Puree the tomatoes until smooth in a blender or use a hand blender.
5. Dice the potatoes into cubes.

Cooking Process

1. Heat the oil in a large pot over medium heat.
2. Add the chopped onions and sauté until they turn golden brown.
3. Stir in the ginger and garlic, frying for a minute until fragrant.
4. Add the curry powder, cumin, coriander, and turmeric. Stir well to coat the onions in the spices.
5. Introduce the lamb pieces to the pot, ensuring they are well covered with the spice mix.
6. Add the pureed tomatoes and stir to combine.
7. Toss in the cinnamon stick, cardamom pods, cloves, and bay leaves. Pour in a small amount of water if the mixture is too dry.
8. Cover the pot and let it simmer on low heat for about 1 hour, or until the lamb is tender. Check occasionally and add a bit more water if necessary.
9. Add the cubed potatoes and the slices of chillies. Stir and cook for another 20 minutes, or until the potatoes are cooked through.
10. Pour in the coconut milk, stirring gently until it is fully incorporated. Let it cook for an additional 5 minutes.
11. Season with salt to taste and remove the pot from the heat. Allow it to sit for a few minutes before serving.

Serving

Garnish the Durban Breeze with a handful of chopped fresh coriander before serving. Pair it with steamed rice or warm rotis to soak up the delicious rich sauce. This dish is perfect for a family gathering or a cozy dinner with friends.

Enjoy the Meal

To fully enjoy the flavors of the Durban Breeze, consider serving it with a side of pickle or a refreshing cucumber salad to balance the spicy richness of the curry. A crisp white wine or a cold beer complements the meal's intricate flavors beautifully.