Durban Lamb Curry

Cut the lamb into 4–5 cm pieces, thinly slice the onion, mince the garlic and ginger, chop the tomatoes, and peel and quarter the potatoes.

Heat the oil in a heavy pot over medium heat. Add the onion, cinnamon, fennel seeds, bay leaf and turmeric; fry for 8–10 minutes, until the onion turns golden.

Add the garlic, ginger, green chilies, cumin, ground coriander seeds and Durban curry masala. Stir for 30–40 seconds over low heat so the spices don't burn.

Add the lamb, raise the heat to medium and fry for 8–10 minutes, stirring often, until the meat is coated in the spiced oil and lightly browned.

Add the tomatoes and salt, and cook uncovered for 10–15 minutes, until the tomatoes break down and the red oil starts to separate from the gravy.

Pour in the water, bring to a boil, cover and simmer over the lowest heat for 75–90 minutes, until the lamb is almost tender, stirring occasionally.

Add the potatoes, top up with a little water if needed, cover again and simmer for 25–30 minutes, until the potatoes and lamb are tender and the gravy has thickened.

Remove the lid, stir in the garam masala and fresh coriander leaves, heat through for 2 minutes and serve hot with rice or roti.