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 prepared with 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.
Durban Mutton Curry Ingredients:
- 500 grams mutton or lamb pieces
- 3-4 green chilies
- ½ onion
- 2 tomatoes
- 2 teaspoons ginger & garlic paste
- 1-2 potatoes
- 2 star aniseeds
- 2 bay leaves
- 1 teaspoon red chili flakes
- 1 cinnamon stick
- ½ teaspoon cardamom (elachie) powder
- 3 tablespoons vegetable oil
- 1 teaspoon garam masala
- ½ teaspoon cumin (jeera) powder
- 1 teaspoon coriander (dhania) powder
- ½ teaspoon cumin (jeera) seeds
- ½ teaspoon fennel (soomph) seeds
- 3-4 tablespoons chili powder or masala
- ½ teaspoon turmeric powder
- salt to taste
- 1 sprig curry leaves
- few sprigs of thyme
- ¼ cup freshly chopped coriander (dhania)
- ¼ cup freshly chopped mint
- freshly coriander (dhania) for garnishing
- 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.