Durban Mutton Curry

Cut the lamb or mutton into pieces.

Give it a rinse & set aside.

Peel & chop the onion.

Rinse & slit the green chilies.

Next, rinse tomatoes, slice into quarters, removing the stems & place into a blender. Blend until liquidized. 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.

Roughly chop the ¼ cup of coriander (dhania) & ¼ cup of mint.

Peel & rinse potatoes. Cut potatoes into quarters.

Set aside in a bowl of water until ready to use. The water prevents the potatoes from oxidizing.

To a pot on medium-high heat, add in the vegetable oil, onions, green chilies & thyme.

Thereafter, add in the fennel (soomph) seeds, cumin (jeera) seeds, star aniseeds, bay leaves & cinnamon stick.

Mix & allow to sauté until the onions are translucent.

Once the onions are translucent, add in turmeric powder, garam masala, cumin (jeera) powder, coriander (dhania) powder, cardamom (elachi) powder, red chili flakes, chili powder or masala & ginger & garlic paste.

Mix well until the spices are combined.

Add in the lamb or mutton pieces & salt to taste.

Mix well allowing the meat to coat in the spices.

Cover with a lid & allow the meat to seal in the spices for 10 minutes. Make sure to give it a stir now & again as you do not want it to burn – also avoid adding any water.

After 10 minutes, the meat should have a beautiful coating.

Give it a stir & add in the blended or grated tomatoes, curry leaves, ¼ cup of freshly chopped coriander (dhania), ¼ cup of freshly chopped mint & a little boiling water.

Mix well until combined.

Cover with a lid & allow to cook for 25 minutes. Add water during this time if needed.

After 25 minutes, give the curry a stir.

Add in the potatoes – be sure to discard the water it had been resting in.

Pour in a little boiling water & give it a stir.

Cover with a lid & allow to cook until the potatoes are soft.

Once the potatoes are soft, turn off the heat.

Plate & garnish with fresh coriander (dhania).

Serve this Durban Mutton Curry with carrot salad or pickles, rice, bread or rotis.