The Oyster Box’s renowned lamb curry, a signature dish that embodies Durban’s rich culinary tradition.
Image: The Oyster Box Hotel
Durban’s culinary identity is inseparable from its vibrant spice culture, and at the heart of this tradition is the city’s iconic lamb curry. The dish, which has evolved from Indian roots into a national favourite, is known for its deep, rich flavours and fiery heat.
One of its most renowned purveyors is The Oyster Box, a historic Umhlanga hotel that has elevated the humble curry into an experience of refinement and mastery.
According to The Oyster Box’s senior executive sous chef, Larry Ramadhin, the success of their signature lamb curry lies in the meticulous balance of flavours and the slow cooking process that allows the spices to develop fully.
"We use only the finest cuts of lamb, marinated to enhance tenderness, and a carefully curated blend of spices that have been perfected over time," he said.
Durban curry is distinct from its counterparts, boasting a deep red hue from tomatoes, chilies, and cayenne pepper. Central to its complexity is the masala blend, which can contain up to 12different spices, including coriander, cumin, cinnamon, curry leaves, and fennel seed.
At The Oyster Box, whole spices are first toasted to release essential oils before ground spices are layered in to build depth.
"Fresh garlic, ginger, and curry leaves add vibrancy, while slow cooking allows the flavours to meld beautifully," Ramadhin explained.
While tradition remains a cornerstone of the recipe, modern adaptations cater to contemporary palates. The restaurant offers milder variations for those less accustomed to Durban’s signature heat and serves the dish with accompaniments such as basmati rice, roti, naan, and papadum.
The Oyster Box also extends the experience beyond plated meals, featuring a "pukka lambcurry sandwich" on their menu, embracing the convenience of a handheld option.
The demand for lamb curry is reflected in South Africa’s broader culinary landscape. Red Meat Industry Services reports that over 1.3 million sheep were slaughtered between January and August 2024 alone, underscoring the nation’s deep-rooted love for mutton and lamb-based dishes.
Despite alternative variations using chicken, prawns, or even vegetables, lamb remains the preferred choice for Durban curry aficionados.
For those looking to recreate the dish at home, The Oyster Box offers a traditional recipe that stays true to its heritage while being accessible to home cooks. The process is meticulous, from tempering spices in hot oil to slow simmering the curry to perfection.
Common mistakes include rushing the cooking process, failing to properly temper the spices, and skipping fresh ingredients such as garlic, ginger, and curry leaves.
"Watching the oil separate from the curry gravy is a lovely indication that the dish is ready and that the spices have been properly cooked out," Ramadhin advised. Beyond the recipe, The Oyster Box’s lamb curry embodies the spirit of Durban’s culinary culture.
"Food prepared by family for family," as Ramadhin describes, is the guiding philosophy of the kitchen. Whether served in the hotel’s elegant dining room overlooking the Indian Ocean or enjoyed as a street-style bunny chow, this dish remains an enduring symbol of the city’s rich gastronomic heritage.
The Oyster Box’s Signature Lamb Curry Recipe
Ingredients (Serves Four):
●1kg leg of lamb or shoulder (or 1kg chicken), cubed
●75ml oil
●1 onion, diced
●2 cloves
●2 cinnamon sticks (10 cm long)
●20ml medium-strength masala curry powder
●1 teaspoon salt
●10ml crushed garlic and ginger
●4 curry leaves
●5ml whole fennel seeds
●5ml whole fennel seeds
●250ml water (one cup)
●2 large potatoes, peeled and cut in half
●1 medium tomato, skinned and diced
●Coriander (dhania) leaves for garnishing
Method
●Heat the oil in a large pot and add the diced onion, cloves, and cinnamon sticks.
●Add the masala powder, stir, and then add the cubed meat to the pot.
●Incorporate the salt, garlic, ginger, curry leaves, and fennel seeds, stirring all ingredients together.
●Allow the mixture to cook on high heat for 5 minutes. Reduce the heat to medium and continue cooking for 30 minutes.
●As the water and juices evaporate, add the additional cup of water, followed by the potatoes and tomatoes.
●When both the meat and the vegetables are cooked (approximately 30 minutes), simmer on high heat for 5 minutes.
●Garnish with fresh coriander leaves and serve with rice, roti, and a green salad.
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