DURBAN MUTTON CURRY
This Indian Recipe Serves 4-5
Durban Mutton curry is a gravy filled meat dish which is prepared in South Africa. Durban spices vary from other regions, therefore the taste & the name is very famous.
Mutton curry (likewise alluded to as kosha mangsho, or lamb curry) is an Indian curry dish that is set up from lamb/mutton and/or vegetables and began in Bengal. Railroad mutton curry is a variety of the dish that began amid the British Raj frontier time. Essential elements of mutton curry incorporate lamb, onion, tomato and flavors.
Mutton curry was initially arranged warmed by a fire in a substantial pot. It might now be cooked utilizing weight cookers and moderate cookers. Mutton curry may be presented with rice.
Pronunciation: Ma – tin
Durban Mutton Curry Ingredients:
- 1kg mutton or lamb pieces
- 1 onion, chopped
- 2 jam tomatoes
- 1 teaspoon ginger & garlic paste
- 2 potatoes
- 1 star aniseed
- 2 bay leaves
- 1 cinnamon stick
- ¼ teaspoon cardamom (elachie) powder
- cooking oil
- 2 teaspoons garam masala
- 1 teaspoon jeera powder
- 2 teaspoons dhania powder
- ½ teaspoon jeera (cumin) seeds
- ½ teaspoon soomph (fennel) seeds
- 2 tablespoons chilli powder
- ¼ teaspoon turmeric powder
- salt to taste
- 1 sprig curry leaves
- 1 sprig thyme
- fresh dhania (coriander)
- Rinse & place mutton or lamb pieces onto a chopping board.
- Trim off excess fat & cut the meat into cubes or chunks.
- Peel & chop onion.
- Next, rinse tomatoes, slice into quarters, removing the stems & place into a blender. Blend until fine & liquid like. Alternatively, if you do not have a blender on hand, simple cut the tomatoes into small pieces. I prefer blending it as I find its quicker to cook & allows for more gravy to form.
- Peel & rinse potatoes. Cut potatoes in quarters.
- Set aside in a bowl of water until ready to use. The water prevents the potatoes from turning a blackish colour.
- In a large pot, heat the vegetable oil. Once the oil is hot, add in the chopped onion, bay leaves, curry leaves, thyme, cinnamon stick, star aniseed, jeera (cumin) seeds & soomph (fennel) seeds.
- Mix & allow to simmer until onions are translucent.
- Thereafter, add the turmeric powder, jeera (cumin) powder, dhania (coriander) powder, garam masala, chilli powder, elachie (cardamom) powder & ginger & garlic paste. Note: cardamom (elachie) powder may be substituted for the whole pods but I prefer the powder as I don’t like biting into the whole pods.
- Mix & simmer for 30 seconds.
- Add in the blended or chopped tomatoes.
- Mix well & add water if necessary. Allow the tomatoes to cook for 10-15 minutes until it is completely melted & forms a gravy.
- Once the tomatoes have melted, add salt to taste & drop in the mutton or lamb pieces.
- Mix well, add a little water & allow the meat to cook for about 30-40 minutes until soft & tender.
- When the meat has cooked, add in the potatoes. Making sure to discard of the water that the potatoes had been resting in.
- Mix well & tuck potatoes into the gravy so that they cook faster.
- When the potatoes are soft throughout, turn off the heat.
- Garnish with fresh dhania (coriander).
- Serve this Durban Mutton Curry with carrot salad or pickles, rice, bread or rotis.