Durban beef curry

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Durban beef curry

Main Serves 6 1h 25 min
One of the oldest and largest ex-patriot Indian communities is in Durban, South Africa. Workers from the sub-continent have been there for over 250 years so the Durban curry has a bit of history as the forerunner to the chicken tikka masala type curries we know and love. It works equally well with any meat, including turkey and venison.


  • 2 tbsp olive oil
  • 1 large onion, sliced into rings
  • 3 curry leaves
  • 2 garlic cloves, finely chopped
  • 1 tsp fresh ginger, finely grated
  • 1 tsp curry masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ⅓ cinnamon stick
  • 3 cardamom pods
  • ½ tsp ground turmeric
  • 500g diced beef
  • 2 small chillies, finely chopped (less if you don't like it too hot)
  • 2 medium tomatoes, chopped
  • 200ml stock
  • 1 tbsp tomato purée
  • 3 medium potatoes
  • 1 small cauliflower, broken into florets
  • salt and pepper


Prep time: 10 min
Cooking time: 1h 15 min
  • Step 1

    Heat the oil in a frying pan and cook the onion and curry leaves until the onion is soft and golden brown. Stir in the garlic, ginger and spices and cook for a couple of minutes over a medium heat.
  • Step 2

    Add the beef and chillies, stirring well for a few minutes. Add the tomatoes, half the stock and cook for about 10 minutes, before adding the tomato purée.
  • Step 3

    Add the potatoes, cauliflower and remaining stock, and simmer gently for 1 hour. Remove the cinnamon, cardamom and curry leaves, and adjust the seasoning if necessary before serving.

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