There is something so comforting about a proper lamb curry simmering away on the stove, especially one filled with tender meat, warming spices, and vegetables that soak up all that beautiful flavour. This lamb and green bean curry is rich, hearty, and packed with the bold, familiar taste of a homemade Durban-style curry and off course I added potatoes.
Made with lamb knuckles, Durban curry powder, curry leaves, fennel seeds, and finished with garam masala and chopped dhania, this is the kind of meal that feels deeply satisfying and full of home-style comfort. The green beans add a lovely freshness to the curry, while the potatoes help make it even more filling and perfect for serving with rice, roti, bread, or naan.
If you enjoy flavour-packed, comforting curries, this is one to save and make again.
This curry starts with a beautiful base of onions, fennel seeds, cinnamon sticks, dried chillies, and curry leaves, which immediately creates that unmistakable warm, aromatic flavour. The garlic, ginger, and chilli mix adds even more depth, while the Durban curry powder brings the bold colour and spice that gives the curry its character.
As the lamb cooks, it absorbs all of that flavour and becomes softer and more delicious. The tomatoes help create a rich masala base, and the green beans and potatoes turn it into a complete, deeply comforting meal. A final sprinkle of garam masala and fresh dhania brings everything together perfectly.
This curry comes together in stages, and each one helps build flavour. It begins by heating oil in a large pot over medium to high heat. The fennel seeds and cinnamon sticks go in first, followed by the dried red chillies, sliced onions, and a sprig of curry leaves. As the onions fry and soften, they begin forming the fragrant base of the curry.
Salt is added to help the onions brown slightly, followed by the garlic, ginger, and chilli mix, which is allowed to cook off for a minute or two. The Durban curry powder is then added, along with a small dash of water to stop the spices from catching or burning. This is an important step, as it allows the masala to cook properly and deepen in flavour.
After a few minutes, the diced tomatoes are added and cooked until they soften into the masala. The lamb is then mixed through and left to cook until it begins to soften, allowing the meat to absorb all the flavour from the curry base.
Once the lamb has had time to cook, the green beans and diced potatoes are added along with the remaining curry leaves. The curry is then cooked until the vegetables are soft and the sauce is rich and flavourful. To finish, the garam masala is sprinkled over and the curry is garnished with chopped dhania before serving.
This lamb and green bean curry is delicious served with fluffy rice, soft roti, warm naan, or even fresh bread for soaking up the gravy. It is the kind of curry that works beautifully for a weekend family meal, but is just as welcome as a comforting weekday dinner.
Store any leftover curry in an airtight container in the fridge for up to 3 days. As with many curries, the flavour often becomes even better the next day. Reheat gently on the stove or in the microwave until piping hot throughout.
This curry can also be frozen once cooled. Store in a freezer-safe container and freeze for up to 3 months. Thaw fully before reheating.
Yes. In fact, curries often taste even better after resting, as the flavours have more time to develop.
Yes, although green beans work beautifully here. You could also try peas or another vegetable that holds up well in curry.
For the most authentic flavour in this recipe, Durban curry powder is highly recommended. It gives the curry its bold colour and distinctive taste.
Rice, roti, naan, or fresh bread all work wonderfully with this dish.
Yes. Add more dried chillies or increase the chilli element in your garlic, ginger, and chilli mix.
This lamb and green bean curry is the kind of meal that brings together warmth, flavour, and comfort in the most satisfying way. The tender lamb, fragrant curry leaves, rich masala, and soft green beans make this a delicious curry for any day of the week.
If you love a good homemade curry with bold Durban-style flavour, this is definitely one to add to your table.
This lamb and green bean curry is rich, hearty, and full of beautiful Durban-style flavour. Made with tender lamb knuckles, green beans, potatoes, curry leaves, and Durban curry powder, it is the kind of comforting curry that pairs perfectly with rice, roti, bread, or naan.
