RECIPES

Recipe No. 1.

Durban Curry

Here is a slightly Westernized version of Durban Curry developed for making in American kitchens:

Serves 8

2 pounds cubed lamb, chicken or beef

1/4 cup cooking oil

2 onions, finely chopped

1 teaspoon each fresh garlic and ginger paste

4 tablespoons Durban Masala* curry powder (or red curry powder)

3 large tomatoes, finely chopped

2 potatoes, 1/2" cubes

1 carrots, finely sliced

2 tablespoons apricot preserve

2 tablespoons vinegar

Salt and black pepper to taste

Fresh cilantro for garnish (as desired)

In a heavy pan, preferably cast iron casserole, heat the oil and add the onion, garlic and Durban Masala.  Sauté gently until the onion is a little brown.Add the meat and cook over medium high until the meat is brown, turning frequently.  Add the remaining ingredients, stir gently, cover with water or chicken bouillon, and bring to a boil. Cover tightly with a lid and place in the oven at 225°F for at least four hours.  Re-season and if necessary thicken with a little flour and water. Garnish as desired and serve with white rice, chutney and sambals.