About this Dish
Durban's extraordinary street food invention — a hollowed-out quarter loaf of white bread filled with lamb, chicken or bean curry. Created by the Indian community of Durban in the 1940s as a portable meal for workers who could not enter segregated restaurants. Now Durban's defining dish, eaten by every South African regardless of background. The bread bottom (virgin) soaked in curry is the most prized part.
IngredientsServes 2
🍞Unsliced white bread loaf, 1 large (cut into quarters)
🐑Lamb shoulder, 700g cut into chunks
🧅Brown onions, 2 large finely chopped
🍅Ripe tomatoes, 3 large grated or blended
🥔Potatoes, 3 medium peeled and quartered
🫙Durban curry powder (or masala), 3 tablespoons
🧄Garlic and ginger paste, 2 tablespoons
🌿Fresh curry leaves, 10-12 leaves
🫒Sunflower oil, 3 tablespoons
🧂Salt, 1 teaspoon or to taste
Method
1
Heat the oil in a heavy-bottomed pot over high heat and fry the onions until deep golden brown — this is crucial for a rich Durban curry, so be patient and don't rush, about 12-15 minutes.2
Add the curry leaves, garlic and ginger paste and fry for 1-2 minutes until fragrant, then add the Durban masala and stir constantly for another minute so the spices bloom in the oil without burning.3
Add the lamb pieces and brown them on all sides, then pour in the grated tomatoes and stir everything together well. Season with salt, reduce heat to medium and let this cook uncovered for 10 minutes so the tomato cooks down into a thick masala.4
Add the potatoes and just enough water to barely cover the meat — about 1 cup. Cover the pot and simmer on low heat for 45-55 minutes until the lamb is completely tender and the curry is thick and rich, checking occasionally and adding a splash of water if it catches.5
While the curry rests, prepare your bread by cutting each quarter loaf — do not slice all the way through. Pull out the soft inner bread from the top, creating a hollow bowl, and keep the pulled-out bread pieces to serve alongside for dipping.6
Ladle the hot curry generously into each hollowed bread quarter, making sure some curry seeps into the base — this bottom piece soaked in curry, called the virgin, is the most treasured part. Serve immediately with the reserved bread pieces on the side for scooping.User Reviews
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