Category Archives: Mutton / Lamb

I attempted to cook a Lamb Knuckle Rogan Josh for the First Time

lamb rogan josh recipe

It was another one of those days. Month end and running off my feet with my day job. I really enjoy it when it is busy, I don’t like to sit still.

I had just bought my monthly half lamb and had been waiting for an opportunity to cook with the latest addition to our range, the All-in-One Rogan Josh Masala.

I had put 1.2kgs of lamb knuckles aside and in the spur of the moment, I just started cooking.

I called the Spice Master to check on the recipe and was given an answer which surprised me, considering what a famous dish a Rogan Josh is and how it is normally quite complicated to balance the flavours.

A Rogan Josh has a different taste to a normal Durban Curry. I imagine it to be somewhat of a mix between a Durban Curry & a Breyani. ( I am ducking from those who are throwing their shoes at me for that description)

Anyway, “Shane, just cook it as you would a normal curry. The spice is perfectly balanced, you do not need to add anything else.”

The one point which he did stress, was to let the juices and the oils of the meat come out of the meat before adding tomatoes and not to add too much liquid.

So off I went.

Added a few teaspoons of ghee to my AMC pot. When that was melted I added 3 thinly sliced onions.

When the onions were translucent and soft, I added some fresh ginger and garlic – easily a tablespoon of each. I like a lot of ginger & garlic in my curries.

I let the ginger & garlic sauté for a few minutes and then added 46g Rogan Josh, All-in-One – gave it a good mix and slowly let the spices temper in the oil/ghee. 4 Tablespoons per kilo, just like our Durban Curry Lovers, All-in-One ORIGINAL BLEND Masala.

Once the pot was starting to cook a bit dry, I added the meat, gave it a very good mix and added a tablespoon or so of water, just to get a bit of steam going. I then put the lid on and let the meat braise under the lid for a few minutes. Again a good mix, lid on … and repeat a few times until the meat started to release some liquid and oils into the pot.

After about 15 minutes or so there was enough oils and liquids in the pot to let the meat braise for 10 minutes at a time.

After 10 minutes, I added the tomato, gave it a good mix and repeated every ten minutes for the next 40 minutes.

After about an hour or so, I checked for salt and added some curry leaves. The knuckles took longer than I expected to get soft, but that could have been due to there not being much liquid added to the pot.

As I was not cooking rice, I wanted a bit more of a dry curry. My plan was to cook some Naan, as well as some Yellow Braised Potatoes, decided to skip on the rice. In retrospect, some extra gravy and rice would have been nice. Next time.

It was getting late and the dough had not risen properly. I tried to cook two pieces, but they both flopped, so I canned that idea.

Never mind. The potatoes would be enough to serve it with.

The flavour was absolutely out of this world. It was really nice to taste something a little different.

For the first time, I was very happy with how it came out and how easy it was to cook.

I am really looking forward to cooking it again. Practice Makes Perfect

The Genius Spice Master Strikes Again.

With these spices, anybody can cook a great curry.

To cook a Durban Curry, try our ORIGINAL BLEND All-in-One Masala

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Lamb Knuckle Rogan Josh

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 3
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 34 teaspoons of Ghee or oil
  • 2 small onions, thinly sliced
  • 1 Tablespoon of Ginger & Garlic (more if you like)
  • 4 Tablespoons of Rogan Josh, all-in-one Masala
  • 1kg of your favourite lamb cut
  • 2 small or 1 grated jam tomato
  • Salt to taste
  • Curry Leaves
  • Dhania to Garnish

Instructions

  1. Heat Ghee
  2. Add Onions and sauté until translucent
  3. Add Ginger & Garlic
  4. Add Masala
  5. Add Meat and give good mix
  6. Braise meat under the lid, mixing occasionally until the meat releases it’s oils & juices
  7. Add tomato, mix well
  8. Braise under the lid until the meat is soft, stirring ever 10 minutes or so (low to medium heat)
  9. Check for salt & add curry leaves
  10. Serve with your choice of accompaniment.

Notes

Here are some more LAMB CURRY RECIPES

If you would like to purchase our All-in-One Masala, please visit our Online Store for delivery anywhere in South Africa in 3-5 working days.

Prefer Chicken, here are some  CHICKEN CURRY RECIPES.

You are invited to join our Facebook Group, where a wonderful group of people share their love of cooking Durban Curry.

Keywords: Rogan Josh, Lamb

Mutton Curry Breakfast Buns

durban curry breakfast bun

Mutton Curry Breakfast Buns

It is Saturday morning and I had some Muton Curry left over from our experiment to try and figure out if, “Durban Curry is really better the next day”.

What could be better than curry for breakfast? So with a song in my heart, I knocked these breakfast buns together for my Wonderful Wife and myself. The teenager is obviously still sleeping, his loss.

If there is anything that the WW likes more than carrots … it is cheese, so she had hers with some cheese.

Me, I am a mutton curry & egg man, so I had mine with a fried egg. I am not the biggest fan of cheese.

So easy to make

Whilst we normally have it on toast, we had these really nice buns left over from last nights burgers. I am a real big fan of a toasted bun, so 1+1=2 and this was the result.

Really simple. Cut bun in half, add your curry and whatever topping you like, heat non stick pan or toasted sandwich maker or George Forman Grill or whatever you have at your disposal. (even a clothes iron will work, as we learned in the Army. Just wrap in tinfoil)

HINT: If your roughly chop the curry in the pot, it makes it easier to handle. (see photo below)

Put some butter (or margarine) in the pan and place your bun in the butter and move it around a bit until it toasts nicely. When the one side is done, gently flip it over with a spatula and toast the other side.

So easy, you can even get the kids teens to do it while you sleep in on a Saturday, or maybe not as they will probably still be sleeping ….sigh.


This Mutton Curry was cooked with ORGINAL BLEND Durban Curry Lovers, all-in-one Masala, using the 4 step recipe.

If you would like to try our Durban Curry Lovers, All-in-One Masala, you can purchase from our online store www.currylovers.co.za

We deliver nationwide and internationally. If your country is not on the list, then pls contact me and I will arrange the delivery.

Here are some more MUTTON CURRY RECIPES

Durban Mutton Curry by Aunty Maurine

durban-mutton-curry
A work of art by a very special lady.

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Durban Mutton Curry by Aunty Maurine

Friends, let us amateurs take a bow to the master.

Aunty Maurine is one of the founder members of “We are Durban Curry Lovers” and has been one of my greatest inspirations – not only for her cooking, but for her kindness and generosity of spirit in sharing her tips, tricks & family secrets with us.

Aunty Maurine knocks it out of the park again, with the absolutely phenomenal dish. Wow.

Here is her recipe, learn it. Practice it and you will learn the art of cooking Durban Curry.

  • Author: Aunty Maurine
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 5
  • Category: Durban Curry
  • Method: Moderate
  • Cuisine: Indian

Ingredients

Scale
  • 1.5kg of meat
  • 1 Onion
  • 3 Tomatoes, Grated
  • 4 Green Chillies
  • 1 Tablespoon Ginger and garlic, Ground
  • 1 Sprig of Curry leaf
  • 2 and half Tablespoon of Kashmiri Chillie Powder mix
  • 1 teaspoon Tumeric powder
  • 1 teaspoon Dhaniya n jeera powder
  • 1 Cinnamon stick
  • 2 Bay Leaf
  • Salt to Taste
  • 4 Potatoes

Instructions

  1. Fry onions in a heavy based pot, add cinnamon stick and bay leaves, when onions are translucent add your Tomatoes, Ginger and Garlic, Green Chillies and Curry Leaves, then all of your spices.
  2. Mix and add Meat and Salt to taste – mix well
  3. Lower the Heat and allow to cook for about 25 to 35 minutes, depending on the type of meat (I use C grade) whilst stirring occasionally.
  4. Add Potatoes, put a little egg yellow food coloring to the potatoes, it looks lovely in the Curry.
  5. Reduce the heat to low, if you using a normal pot add a little water, I use the AMC so I don’t use any water in my Curries.
  6. When the potatoes are soft Garnish with Dhaniya / Dhania / Corriander or fresh curry leaves

Enjoy. PS.. The lower the heat the more gravy accumulates

  1. PS.. The lower the heat the more gravy accumulates

Keywords: Durban Curry, Durban Mutton Curry Recipe, Mutton Bunny, Bunny Chow

Recipe for Biryani that can be used for Lamb or Chicken

lamb breyani recipe
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Recipe for Biryani that can be used for Lamb or Chicken

Biryani is the food of royalty, visiting in laws and special occasions.

Cook this iconic dish by following Vanessa’s step by step recipe

  • Author: Vanessa L
  • Prep Time: 60
  • Cook Time: 120
  • Total Time: 3 hours
  • Yield: 8
  • Category: Durban Curry
  • Method: Moderate
  • Cuisine: Indian

Ingredients

Scale
  • 3 cups rice
  • 2 pinches egg yellow
  • Salt to taste
  • 2 cups brown lentils
  • Tumeric as needed
  • Dry Spices
  • 3 green cardamom /remove seeds from the pod after dry roasting
  • 2 tsp cumin/jeera
  • 1 tbs coriander seeds
  • Half tsp fennel
  • 1 black cardamom pod
  • 1 star aniseed
  • 3 cloves plus more for rice
  • 2 bay leaves
  • 2 pieces of cinnamon sticks
  • Few pepper corns OR If you have biryani spice ground use that.

Instructions

Method to Marinate Meat

  1. Dry roast the whole spices. Grind to powder and keep aside.
  2. In a small pot,Deep fry potatoes with 1 tsp egg yellow colouring until golden brown. Keep aside.
  3. In pot, add meat, yoghurt, ground spices, Kashmiri chilli powder, turmeric, tomatoes, ginger garlic paste, curry leaves, chillies and salt to taste. Cover and let it marinate in fridge for 2 hours or i prefer overnight for proper infusion of spices.

How to cook Onions, Potatoes, Lentils & Meat

  1. In a small pot,Deep fry potatoes with 1 tsp egg yellow colouring until golden brown. Keep aside.
  2. Use the same oil to fry the onion until golden brown and set aside.
  3. Par boil the rice on high for 15 minutes with 2 cinnamon sticks, 4 cloves and salt to taste. Strain and set aside.
  4. Par boil 2 cups of brown lentils; with salt and a pinch of tumeric; strain and set aside.
  5. In a large flat pot, add the same oil used to fry the onion and potato, add the marinated meat let it cook until all the water is released, for about 30 minutes, stirring a few times.

How to layer the Biriyani

  1. layer the rice with the lentils, place the potatoes around and cover with the rice.
  2. Add a few sprigs of chopped mint around; then a few curry leaves and spread the fried onion around.
  3. Slice a few pats of butter and place around the edges and a dollop in the center.
  4. I use a half cup of milk and pour it around the pot and some in the middle.

How to cook the Biryani

  1. Cook in a preheated oven set at 180C or 350F.
  2. Cook for about 2 hours check to make sure meat and potatoes are done and all liquid is dry then its done

Notes

For more recipes by Vanessa L

For more Biryani Recipes

For more Mutton / Lamb Curry Recipes

You are invited to join our Facebook group, “We are Durban Curry Lovers“, where a group of wonderful people share their tips, tricks & family secrets on our quests in becoming a Master Curry Chefs.

Keywords: breyani, biriyani, biryani, lamb

Vanessa’s Incredible Mutton Curry on Sourdough

mutton-curry-on-soursough-4
Vanessas amazing mutton curry
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Vanessa’s Incredible Mutton Curry on Sourdough

Hey all , this is my tried and tested recipe for many years. The only thing on this curry, I used a new blend of Kashmiri chili powder that I am trying out and boy is it good . This recipe is the one I use for look lamb, chicken and beef curry.

I use about 3 lbs  / 1.36kg’s  lamb shank cut up in about 1/2 inch slices and add some lamb cubes for extra meat

  • Author: Vanessa L
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 4
  • Category: Durban Curry
  • Method: Moderate
  • Cuisine: Indian

Ingredients

Scale
  • 1 medium onion sliced fine
  • 1 tablespoon fresh ground ginger and garlic
  • 1 large ripe tomato
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 2 tablespoons Durban mix masala
  • 2 teaspoons chilli powder/Kashmiri
  • 2 sticks of cinnamon
  • 4 whole cardamom pods or ground cardamom 1/2 teaspoon
  • Curry leaves if available
  • 3 potatoes cut in quarters
  • Half a cup cilantro washed and chopped
  • Vegetable oil/ enough to cover the bottom of a large pot

Instructions

  1. Brown onion with cinnamon and cardamom , when browned remove cardamom / if using ground add after the masala is braised
  2. Add all spices mix for a minute then add meat with one large red tomato cubed, and ginger and garlic and curry leaves.
  3. Let it cook on high heat until the water comes out of meat, then add salt to taste and lower to medium heat and cook about 45 minutes till lamb is tender then add half a cup of hot water with potatoes and cook till potatoes are soft.
  4. Garnish with dhania
  5. Enjoy with rice and sambas or roti or a Lekka bunny!!

Notes

For chicken I use a whole chicken cut up or wings and thighs or a mixture of bone on and breasts

For beef curry, I use the same recipe, and use about 1kg beef and 2 large potatoes cut in 8 pieces

Jenn’s Durban Mutton Curry Recipe

durban mutton curry recipe
durban mutton curry recipe
Jenn’s Beautiful Durban Mutton Curry
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Jenn’s Durban Mutton Curry Recipe

Jennifer, from Jenn’s Fun with Foods, gives us a masterclass in cooking a delicious Durban Mutton Curry.

Follow this step-by-step recipe to cook a Durban Mutton Curry at home.

(Hint: Pay attention to step 7. Hot or boiling water, not cold water)

Thanks for sharing your recipe.

  • Author: Jennifer G-B
  • Prep Time: 10
  • Cook Time: 80
  • Total Time: 1 hour 30 minutes
  • Yield: 8
  • Category: Durban Curry
  • Method: Moderate
  • Cuisine: Indian

Ingredients

Scale
  • 2 kg mutton, cut and washed
  • 3 onions, sliced
  • 4 tomatoes, grated
  • Potatoes, cleaned, washed and cut into 4s
  • 3 tsp Kashmiri masala
  • 3 tsp Bombay delight masala
  • 1 tsp tumeric
  • 1 tsp jeera and Dhania powder
  • Salt
  • Few cardamom, cloves, 2 cinnamon sticks, bay leaves, star aniseed
  • 2 tsp ginger and garlic paste
  • Curry leaves

Instructions

  1. Fry onion in some oil
  2. Add cardamom, cloves, cinnamon sticks, bay leaves and aniseed
  3. Cook for few minutes
  4. Add turmeric, masala and jeera and Dhania powder
  5. Add ginger and garlic paste & mix well
  6. Add mutton, salt
  7. Cook for 45 minutes, keep adding little hot water at a time,
  8. Add tomatoes
  9. Cook for 10 minutes
  10. Add potatoes
  11. Cook until potatoes are done

Notes

Jennifer shares more of her recipes on her Facebook group, Jenns Fun with Food.

Here are some more Mutton Curry Recipes

You are invited to join our Facebook group, “We are Durban Curry Lovers“, where a group of wonderful people share their tips, tricks & family secrets on our quests in becoming a Master Curry Chefs.

Keywords: Durban Curry, Mutton Curry, Mutton

Durban Chops Chutney with Potato Wedges

durban lamb chop chutney recipe
lamb chop chutney recipe
Rajashree’s Amazing Lamb Chops Chutney
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Durban Chops Chutney with Potato Wedges

Oh my … how amazing does this look?

Thanks to Rajashree for sharing her recipe to her absolutely delicious Durban Chops Chutney (lamb chops)

Cook this at home by following her step-by-step recipe.

  • Author: Rajashree B
  • Prep Time: 10
  • Cook Time: 80
  • Total Time: 1 hour 30 minutes
  • Yield: 6
  • Category: Durban Curry
  • Method: Moderate
  • Cuisine: Indian

Ingredients

Scale
  • 18 lamb chops
  • Oil (enough to cover base of pot) or as desired
  • 2 large onions sliced
  • 4 cinnamon sticks
  • 3 star aniseed
  • 3 bayleaf
  • 1 tsp whole cumin
  • 1 tblspn crushed garlic
  • 1tsp crushed ginger
  • 2 tblspns kashmiri chilli powder 1/2 tsp each of coriander powder, cumin powder and turmeric powder
  • 6 medium tomatoes finely chopped
  • 4 tblsps tomato puree
  • 4 to 6 green chillies
  • Salt to taste

Instructions

For the Potatoes 

  • 3 potatoes cut into wedges
  • Toss these with a little egg yellow color and fine salt.
  • Steam for about 8 mins and then roast until just crispy.
  • Alternately fry wedges in oil.

For the Chops

  1. Heat oil, add 1 sliced onion, cinnamon sticks, star aniseeds, bay leaves and whole cumin.
  2. Once onions start browning and is translucent, add ginger, garlic, lamb chops, salt and stir well.
  3. Cover pot and let it cook on low heat till meat is tender for about 40 mins. A little water may be added.
  4. When meat starts to fry. add all the ground spices, chopped tomatoes, the 2nd sliced onion, green chillies and tomato puree.
  5. Cook for a further 20 – 30 mins till meat is well done.
  6. Add roasted potato wedges and garnish.
  7. Spices can be adjusted depending on individual taste.

Notes

See here for more Mutton/Lamb Curry Recipes

Here is Rajashree’s Lamb Chop Curry Recipe

Don’t forget to join our Facebook group, “We are Durban Curry Lovers“, where a group of wonderful people share their tips, tricks & family secrets to help others on their quest on becoming a Master Curry Chef.

Keywords: Durban Curry, Durban Lamb Curry, Chops Chutney, Lamb

Durban Lamb Chop Curry Recipe

durban lamb chop curry recipe
Durban Lamb Chop Curry by Rajashree
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Durban Lamb Chop Curry Recipe

Thanks to Rajashree for sharing her recipe to this incredible Durban Lamb Chops Curry, with UTD Potatoes (gravy soakers)

An absolute explosion of colour & flavour which you can cook at home by following her step-by-step recipe.

  • Author: Rajashree B
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 4
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 1.5 kg lamb chops
  • Oil (enough to cover base of pot) or as desired
  • 1 large onion sliced
  • 3 cinnamon sticks
  • 2 star aniseed
  • 2 bayleaf
  • 45 cloves garlic crushed
  • 1tsp crushed ginger
  • 1tsp whole cumin
  • 1 tblsp medium masala
  • 2 tblsp hot kashmiri masala
  • 1 tblsp rombo rossi masala
  • 1/2 tsp each of kashmiri chilli powder, coriander powder, cumin powder and turmeric powder
  • 2 medium tomatoes chopped
  • 4 tblsps tomato puree
  • 5 potatoes halved
  • Salt to taste

Instructions

  1. Heat oil, add onions, cinnamon sticks, star aniseeds, bay leaves and whole cumin.
  2. Once onions start browning and is translucent, add ginger, garlic and all spices, stir well and add chops and salt and stir well to coat meat evenly.
  3. Cover pot and let it cook on low heat, allow chops to fry and then add water as required for about 40 mins.
  4. Now add tomatoes, tomato puree and potatoes and water as desired for a rich gravy and cook for about 20 – 30 mins until potatoes are soft.
  5. Garnish and enjoy with rice or rotis or in a bunny.
  6. Spices can be adjusted depending on individual taste.

Notes

More Lamb Recipes

Here is Rajashree’s Durban Chops Chutney Recipe

|Don’t forget to join our Facebook group, “We are Durban Curry Lovers“, where a group of wonderful people share their tips, tricks & family secrets to help others on their quest on becoming a Master Curry Chef.

Keywords: durban curry, lamb chops, lamb curry

Durban Mutton Mince Curry Recipe

durban mutton mince curry
Durban Curry Mutton Mince Recipe
Mutton Mince Curry by Rajashree B
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Durban Mutton Mince Curry Recipe

This absolutely delicious Mutton Mince Curry, caused quite a stir amongst the members of our group, “We are Durban Curry Lovers”. Members were literally begging to become boarders or neighbours so that they could grab a plate, ever now and then.

That is what cooking and community is all about.

Cook this Durban Mutton Mince Curry, following Rajashree’s step-by-step recipe below. Enjoy.

  • Author: Rajashree B
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 750 grams mutton mince
  • 1 large onion sliced
  • 3 cinnamon sticks
  • 2 star aniseed
  • 2 bayleaf
  • 45 cloves garlic crushed
  • 1 Teaspoon crushed ginger
  • 1 Teaspoon whole cumin
  • 1 Tablespoon medium masala
  • 2 Tablespoon hot kashmiri masala
  • 1/2 Teaspoon each of kashmiri chilli powder, coriander powder, cumin powder and turmeric powder
  • 1 large tomatoe chopped
  • 2 Tablespoons tomato puree
  • 3 potatoes cut into quarters
  • 4 eggs, boiled and sliced in halves
  • Salt to taste

Instructions

  1. Heat oil, add onions, cinnamon sticks, star aniseeds, bay leaves and whole cumin.
  2. Once onions start browning and is translucent, add ginger, garlic and all spices, stir well.
  3. Now add mince and salt and stir well.
  4. Cover pot and let it cook on low heat for 10 to 15 mins.
  5. Now add chopped tomatoes, tomato puree, potatoes, peas and water as desired for a rich gravy and cook for 30 mins on medium heat, until potatoes are soft.
  6. Lastly add eggs.
  7. Garnish and enjoy with rice or rotis or in a bunny!
  8. Spices can be adjusted depending on individual taste.

Notes

If you do not have mutton mince, then you can use beef or even chicken mince.

Keywords: Mutton Mince, Durban Curry

Learn How to Cook a Durban Mutton Curry in 4 Easy Steps

Durban Mutton Curry Recipe, using Durban Curry Lovers All-in-One Masala
Durban Mutton Curry Recipe, using Durban Curry Lovers All-in-One Masala
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How to Cook a Durban Mutton Curry in 4 Easy Steps

This is a very simple 4 stage recipe, which will allow even the first timer to cook a delicious Durban Mutton Curry.

Once you have mastered this easy recipe, you can then start to experiment to develop your own techniques and methods.

See more mutton curry recipes

Serve with Rice, Roti, as a Bunny Chow or however makes your happy.

This recipe is especially suited to and was cooked with our Durban Curry Lovers, All-in-One Masala.

With our Masala, there is no need to add any other whole or powdered spices, there is no guess work and no mistakes. Buy here

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 4
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • ½ cup or 120 ml  Cooking Oil
  • 2 Medium Onions  (thinly sliced or grated)
  • 1 tbsp Ginger and Garlic Paste
  • 4 tbsp or 30g Durban Curry Lovers – All in One Masala 
  • 2  Jam Tomatoes chopped or grated
  • 1 kg Mutton/Lamb/Beef
  • 23 Medium Potatoes Quartered  (poke with fork, to absorb gravy)
  • Curry Leaves & Fresh Dhania 

Instructions

  1. Heat oil, fry onions until golden, add ginger and garlic & mix well.
  2. Add 4 Tablespoons of Durban Curry Lovers, All-in-One Masala, stir for 10 seconds then add tomatoes & curry leaves and cook on a low to medium heat, stirring occasionally until they have gone soft and oil starts to separate from the gravy. 
  3. Add meat, gently braise until the meat has softened.
  4. Add Potatoes, boiling water & cook until the potatoes until soft. 

Notes

  1. Take your time with the onions, let them brown for at least 10-15 minutes on low to medium heat
  2. Do not allow your masala to burn, add a few splashes of water if the mix is too thick.
  3. Allow Meat and spices to fry for a few minutes on a low heat stirring occasionally without burning.
  4. Mix your potatoes with a few drops of Egg Yellow (food colouring) or Turmeric, and let stand for 10 mins + before adding. This will give you those beautiful yellow potatoes. see more

Frying is cooking by immersion in oil—either total immersion, or partial immersion on each side. 

Braising is a two-stage process: the food is first either seared in a dry pan or browned in a little oil, and then cooked slowly in a simmering aqueous (non-fat) liquid. Liquid can be added or simply the steam condensing on the lid and falling back into the pot.

Buy our All-in-One Masala, Kashmiri Masala, Mother in Law Masala & the essential spices from our ONLINE STORE.

Nutrition

  • Serving Size: 4

Keywords: Durban Curry, Mutton Curry, Bunny Chow, How to cook a Durban Mutton Curry

Email [email protected] , or whatsapp 0791723700 if you require assistance to purchase our Masala.

Lamb Masala Breyani Recipe

Lamb Breyani Recipe
Lamb Breyani Recipe
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Lamb Masala Breyani

Thank you to Jennifer Govender Bisnath for sharing her recipe & step-by-step instructions to preparing her amazing Lamb Breyani.

Absolutely delicious and some really clever techniques, especially step 3 – 6 of the layering (setting of the breyani)

  • Author: Jennifer Govender Bisnath
  • Prep Time: 120
  • Cook Time: 180
  • Total Time: 5 hours
  • Yield: 6
  • Category: Durban Curry
  • Method: Moderate
  • Cuisine: Indian

Ingredients

Scale
  • Mutton masala breyani
  • 3 cups rice, soaked for an hour, then washed and steamed with quarter tsp turmeric and salt for 10 minutes
  • 4 potatoes, cleaned and cut and fried
  • Half cup breyani dhall, washed and steamed with salt until soft
  • 2 kg mutton
  • 2 tomatoes, grated
  • 2 tsp ginger and garlic paste
  • 5 tsp breyani masala or your usual masala
  • 1 tsp turmeric
  • 1 tsp garam masala
  • Curry leaves
  • Mint
  • Thyme
  • Salt
  • Half cup plain yoghurt or maas
  • Marinate mutton with all of the above (from tomatoes to yoghurt)
  • Marinate for 1 to 2 hours
  • Roast together 5 cloves, 5 elachi /cardamom,
  • Bay leaves, 2 cinnamon sticks, 3 star aniseed,
  • 1 tsp soomph seeds
  • Fry 3 sliced onions in ghee
  • Add roasted spices
  • Add the meat
  • Cook for 45 minutes
  • The layering
  • Before you start, make sure there’s not too much liquid in the curry
  • Take half the rice and half the breyani dhall
  • Mix into the curry
  • Then mix the rest of the breyani dhall with rice
  • Place this on top of the meat
  • Place the potatoes on top
  • Place few blobs of butter over
  • Place few mint
  • Cook in oven at 180 degrees for 1 hour, covered in foil
  • If there’s still liquid after that, keep it for 15 more minutes

Instructions

  1. Marinate mutton with all of the above (from tomatoes to yoghurt)
  2. Marinate for 1 to 2 hours
  3. Roast together 5 cloves, 5 elachi /cardamom,
  4. Bay leaves, 2 cinnamon sticks, 3 star aniseed,
  5. 1 tsp soomph seeds
  6. Fry 3 sliced onions in ghee
  7. Add roasted spices
  8. Add the meat
  9. Cook for 45 minutes

The Layering

  1. The layering
  2. Before you start, make sure there’s not too much liquid in the curry
  3. Take half the rice and half the breyani dhall
  4. Mix into the curry
  5. Then mix the rest of the breyani dhall with rice
  6. Place this on top of the meat
  7. Place the potatoes on top
  8. Place few blobs of butter over
  9. Place few mint
  10. Cook in oven at 180 degrees for 1 hour, covered in foil
  11. If there’s still liquid after that, keep it for 15 more minutes

Notes

See more Breyani Recipes

Keywords: breyani, biriyani, lamb

Durban Mutton Curry Recipe, using Durban Curry Lovers All-in-One Masala

Durban Mutton Curry Recipe, using Durban Curry Lovers All-in-One Masala
Durban Mutton Curry Recipe, using Durban Curry Lovers All-in-One Masala
Durban Mutton Curry Recipe
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Durban Mutton Curry Recipe, using Durban Curry Lovers All-in-One Masala

This is the standard recipe to cook a beautiful Durban Mutton Curry, using our Durban Curry Lovers, All-in-One Masala.

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 4
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

  • 1 kg Mutton/Lamb/Beef

  • 1 tbsp Fresh Ginger and Garlic

  • 2 Tomatoes chopped or grated

  • 2 Medium Onions Sliced (thinly sliced or grated)

  • 3 Medium Potatoes Quartered  (poke with fork, to absorb gravy)

  • ½ cup or 120 ml  Cooking Oil   (or less, if that is your preference)

  • 4 tbsp or 30g Durban Curry Lovers, All in One Masala

  • Fresh Curry Leaves and Coriander to Garnish

Instructions

  1. Heat Oil to a medium heat and fry Onions until golden brown. (take your time with this. 10-15 mins at least)

  2. Add 4 Tablespoons of Durban Curry Lovers – All in One Masala, and fresh Ginger and Garlic. Stir for 10 seconds.  (if you have used less oil, or the mix is a bit thick – add some water) DO NOT BURN YOUR SPICES.

  3. Add Mutton/Lamb/Beef and mix well.  Allow Meat and spices to fry for a few minutes on a low heat stirring occasionally without burning.

  4. Add Tomatoes and cook on a low heat, stirring occasionally until the tomatoes have gone soft and you start to see the oil separate from the sauce.

  5. Add Salt to taste.

  6. Add water, to cover your meat, and cook on medium heat until Meat has softened.  You can add more water as desired and cook further.

  7. Add Potatoes and water as desired to cook Potatoes until soft.
    (TIP: Mix your potatoes with a few drops of Egg Yellow, food colouring, and let stand for 10 mins + before adding. This will give you those beautiful yellow potatoes.)

Notes

Please note: Some prefer to add their tomato and cook it down, before adding meat. I use either method, depending on my mood. Some days I swear that it is better to add your tomatoes first, some days I would go to war over the meat first method.

Try our artisanal Durban Curry Lovers, All-in-One Masala

Mutton Mince Curry with Peas & Potatoes

mutton-mince-curry-recipe
mutton-mince-curry-recipe
Curried Mutton Mince with Peas & Potatoes
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Mutton Mince Curry with Peas & Potatoes

Another spectacular presentation by Aunty Maurine, a delicious, spicy Mutton Mince Curry with beautiful potatoes & peas.

 

  • Author: Aunty Maurine
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 4
  • Category: Curry
  • Cuisine: Indian

Ingredients

Scale
  • Cooking Oil
  • 500g Mutton Mince (or lamb mince if you can not find mutton mince)
  • 2 Tsp Ginger & Garlic
  • Curry Leaves to taste
  • 1 Tomato (grated)
  • Masala (Curry Powder) to taste
  • 2 Potatoes, Peeled and Quartered
  • Fresh or Frozen Peas
  • Salt to taste
  • Water, as required

Instructions

  • Cover the base of your pot with oil
  • Add your Mince & begin to fry
  • Add Ginger & Garlic
  • Add Curry Leaves
  • Cook on medium for around 30 mins, adding a little water when required
  • Add Masala, mix and allow to fry for a few minutes (do not burn your masala)
  • Add Tomato, mix
  • Add Potatoes, mix
  • Add Peas
  • Cook for about another 30 mins
  • It is ready when your Potatoes are soft
  • Serve with rice, roti, pap, fresh buttered bread or your favourite starch.

Keywords: mutton, mince, curry, potatoes, roti

Durban Chops Chutney Recipe by Aunty Maurine

durban-chops-chutney-recipe
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Durban Chops Chutney Recipe by Aunty Maurine

Durban’s iconic Chops Chutney.

Thank you very much to Aunty Maurine, for sharing her special recipe for this wonderful dish, so that we can all cook it at home.

  • Author: Aunty Maurine
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 4
  • Category: Curry
  • Cuisine: Indian

Ingredients

Scale
  • Sunflower Oil
  • Jeera Seeds (to taste)
  • 2 Bay Leaves
  • Chopped Onion
  • 1 tsp tumeric
  • 2 tsp dhania jeera powder
  • 2 tsp ginger and garlic paste
  • 2 tbs Kashmiri chilli powder
  • 2 kgs Lamb Chops
  • 2 cans chopped tomatoes
  • Curry Leaves
  • Green Chillies (to taste)
  • 1 stock cube of your choice

Instructions

  • In a bowl, marinate your lamb chops with the 1 tsp turmeric, 2 tsp dhania jeera powder, 2 tsp ginger and garlic paste, 2 tbs Kashmiri chilli powder
  • Fry 1 chopped onion in very little oil with a teaspoon of jeera seeds and 2 bay leaves.
  • Crank up the heat and add the 2kg marinated lamb chops marinated and fry until chops are brown and all the liquid has dried up.
  • Add 2 cans chopped tomatoes, curry leaves, 10 green chillies (more or less depending on your taste) & 1 stock cube of your choice to chops.
  • Mix well and cook on medium heat until chops are cooked.
  • Add a little water at a time only if necessary.
  • Season to taste.
  • Enjoy with pap / mielie rice /roti / etc.

Keywords: mutton, lamb, chops, chutney

For more recipes and to learn tips, tricks & family secrets, you are invited to join our Facebook Group, Durban Curry Lovers Group.

Aunty Maurine’s Durban Mutton Curry

Durban Mutton Curry Recipe

Thank you to the amazing Maurine Cassie, for sharing her recipe with our Durban Curry Lovers Group.

Ingredients

  • 2kg Mutton
  • 5 Medium Potatoes (halved or cubed)
  • 1 Onion
  • 2 Tablespoons of whole Breyani Mix (Fennel seeds, Cinnamon sticks, Bay leaves, Whole cloves, Green elachie, Star Aniseed and black elcha.)
  • 3 Heaped tablespoons mixed Masala
  • Half a Tablespoon of Turmeric
  • 1 Tablespoon Ginger and Garlic paste
  • Curry leaves
  • 2 Tablespoons Cooking oil

Method

  • Roast Breyani Mix (Fennel seeds, Cinnamon sticks, Bay leaves, Whole cloves, Green elachie, Star Aniseed and black elcha.)
  • Add cooking oil to cover the base of your pot
  • Brown your onion
  • Add ginger garlic
  • Allow to fry then add Turmeric and Masala
  • Mix and add meat immediately
  • Mix well add salt and allow to cook for any 10 minutes before adding 300m1 water
  • Allow to cook, until the meat is cooked halfway through
  • Add potatoes (add more water if u prefer extra gravy) and allow to boil rapidly until potatoes are nice and soft. (I used Gravy Soakers / aka UTD Potatoes)

Byron’s Mutton Curry

byrons-mutton-curry-recipe

Byron shared his curry recipe on our Curry Lovers Group and had an interesting story on how he came about his recipe.

He tells it as follows,

“I stormed into Gorimas one day and found the oldest genuine Durban Indian Aunty and tuned her “come now, enough with the secrets, hows to help a wit ou make a genuine a genuine Durban Curry chow ekse”.

She gave me the scoop. Saying my biggest mistake was too much tomato 🍅.
The mixed masala is red and the bit called “mixture” is more brown but I don’t know more than that.

Here’s my recipe that delivers a Britannia level mutton Curry 🍛

INGREDIENTS (Multiply up from 1kg to cook larger amounts

  • 1kg Mutton
  • Oil
  • Add 4 cinnamon sticks
  • 1 bayleaf
  • 2 Anna seed
  • 1 – 1.5 Onion
  • 1 Tomato
  • 1 tablespoon ginger garlic mix
  • 2 tablespoons masala mix (ask Gorimas for a mix for mutton Curry)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon mixture (I don’t know what this is it was prepared by the Aunty at Gorimas)
  • 1/2 teaspoon birth masala per kg mutton

METHOD

  • Add oil on medium heat
  • Add spices
  • Add onions & garlic
  • Add tomato
  • Add Meat (this was another surprise because the Aunty said don’t brown the meat. Just put in when the spices are starting to come together. Also don’t be shy to throw kettle water whenever things get dry and start to stick, you can always cook it off plus the gravy soaked potatoes suck up heaps too.)
  • I cook my meat for over an hour then add Potatoes when meat is done for another 30min
  • Curry leaves at the end
  • Finish with Fresh coriander

Curried Mutton Stew with Dumplings

Curried Mutton Stew with Dumplings

This wonderful meal was cooked by Lisa Harrilall and we thank her for sharing her recipe for her Curried Mutton Stew with Dumplings.

As the cold weather hits, there really could be few nicer meals to enjoy with the family.

Curried Mutton Stew with Dumplings
Photo by Lisa Harrilall

INGREDIENTS
Mutton Pieces
1/4 cup flour
1 large onion
1 small tomato
6 sprigs of thyme
1/2 teaspoon mixed herb
1/2 teaspoon Ginger and Garlic Paste
2 Green chillies
1 teaspoons Mixed Masala
1 teaspoon Chillie Powder
1/4 teaspoon Turmeric Powder
1/2 teaspoon Garam Masala
Salt to taste
Vegetables of your choice

METHOD

  • In a large pot, add oil.
  • Dust meat pieces in salted flour, just to coat them.
  • Place in pot and brown on all sides. Take your time to achieve a good dark colour as this will create most of the flavour. (Try to use more boney pieces and remove most of the fat.)
  • Add chopped onions and allow to soften without taking on any colour.
  • Add thyme, mixed herb, ginger and garlic, followed by all the spices.
  • Allow to cook off, then add chillies, tomato and salt, once softened, top off with boiling water about 5cm above your meat, you can keep adding boiled water to maintain this level.
  • Once meat is almost tender, add your vegetables, root vegetables first as they take longer to cook (potato, carrot).
  • Then add softer veggies (corn, peas).
  • Once potatoes are soft, drop in dumplings.

    Dumplings:
    1 cup Self Raising Flour
    1/2 teaspoon Baking Powder
    1/2 teaspoon Salt
    1/4 teaspoon Garlic Flakes
    1/4 teaspoon Thyme
    10 grams Butter
    1/4 cup water
    -In a bowl, add flour, salt, baking powder, thyme and garlic flakes.
    -Crumb butter into the flour.
    -Add water just to bring dough together, you might use a little less or a little more. Dough should be soft but not sticky.
  • Take tablespoonfuls of the dough and roll into a small ball, place dough balls on top of stew and place the lid on. The dumplings will puff up and double in size when cooked. They should be soft and fluffy on the inside.

Follow LISA on her Facebook Group, Home Sweet Homemade for more of her recipes.

How to make Dhansak (British Indian Restaurant / BIR Style)

dhansak-curry-recipe
dhansak-curry-recipe
Dhansak by The Curry Kid

How to make Dhansak (British Indian Restaurant / BIR Style)

Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community, it combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised white rice, which is rice cooked in water, whole spices, and caramelized onions. The dhal cooked with mutton and vegetables served with brown rice, altogether is called dhansak.

A very satisfying hot, sweet and sour Indian curry made from meat, lentils, chilli and sugar.

Ingredients

  • 3 tablespoons of oil
  • 2 tablespoons of tomato paste mixed with 4 tablespoons of water
  • 3/4 of a teaspoon of ginger, grated or paste
  • 1 and a 1/2 teaspoons of garlic, grated or paste
  • 1 tablespoon of mix powder or curry powder
  • 1/2 teaspoon of coriander powder
  • 1/4 of a teaspoon of salt
  • 1 teaspoon of chilli powder
  • 2 tablespoons of sugar
  • 1/2 teaspoon of fenugreek leaves
  • 250 millilitres of heated curry base (recipe links above)
  • 6 pieces of meat
  • 5-10 tablespoons of pre-cooked lentils (recipe links above)
  • 1 teaspoon of lemon juice

Method

1. heat the oil in a pan on medium heat then add the tomato paste and fry off for a minute or two

2. add the ginger and garlic and stir in, fry for another 30 seconds before adding the mix powder, coriander powder, salt, chilli powder, sugar and fenugreek

3. stir in well and cook for 1-2 minutes to develop the flavours

4. ensure your base gravy is hot then add it slowly and bring back to the boil, leave to simmer for 2-3 minutes stirring occasionally

5. Add any meat and coat in the sauce to prevent it drying out then add in the lentils and stir in thoroughly

6. add the lemon juice, stir through then simmer for 3-5 minutes, stirring occasionally until the sauce reduces and thickens to your desired consistency.

Recipe by The Curry Kid

Durban Curry with Coconut Milk

Durban Lamb Curry with Coconut Milk, Recipe
Durban Lamb Curry with Coconut Milk

After my friend shared some photos on Facebook of an amazing curry, which was cooked with minimal sauce and thickened with coconut milk, I wanted to give it a try.

The last curry which I cooked was a bit oily, so I was intrigued to try cook a curry with less oil and less sauce. As I normally make bunny chows, I always make extra sauce so this was really something different. I also did not put much of the usual seeds and barks etc in, just powdered spices. I added a few green beans, because it tastes incredible and my wife loves it.

The ingredients and techniques are pretty much how everybody in Durban cooks a curry, however I cooked this one in my electric pressure cooker, the Midea Instachef. I absolutely love this incredible appliance, it really has changed my day-to-day cooking routines. I will add the timings which I used, below.

Whether you cook on the stove, or use an appliance like an electric pressure cooker, the method is the same, it will only be the cooking times which will change. This is a very simple recipe.

INGREDIENTS

  • 1kg Meat (Lamb, Mutton, Chicken, Mince)
  • 100ml Sunflower Oil
  • Spice Mix – 3tsp Mother-in-Law Masala, 2tsp Chilli Powder, 1 tsp Cayenne Pepper, 1 tsp Jeera (Cumin Powder). 1tsp Fennel Powder, 1tsp Turmeric
  • 3 Green Chillies, split
  • 1 Medium onion, grated
  • 3tsp Garlic & Ginger Paste
  • 1 Tomato, grated
  • 1-2 tsp salt
  • Handful of green beans
  • Curry Leaves
  • Coconut Milk

METHOD

  • Place Oil in the pot on a low to medium heat
  • Add spices and allow to start to fry (do not burn your spices)
  • Add chillies & onion and cook till soft. Midway, add your garlic & ginger paste
  • Add your meat and allow to brown
  • Add your grated tomato and continue to braise until the tomato has melted
  • Add water, if necessary, cover and cook until the meat is soft
  • Add salt, potatoes, green beans & curry leaves.
  • Cook until all is soft and looks good enough to eat.
  • Add coconut milk, stir and simmer for a few more minutes
  • Serve with rice, roti, as a bunny chow, or even on toast – enjoy it however your heart desires.
  • Serve with sambals
  • As always, there is no right or wrong way if it tastes good. There are so many different techniques, tricks & family secrets, there is truly no right or wrong way. Enjoy. (For example, I very often add my tomato before the meat. I am trying to figure out which method works better, but am still undecided. I guess all that is important, is what works on the day)

TIMINGS FOR ELECTRIC PRESSURE COOKER

  • Braise spices, onions & garlic – 3-5 mins, lid off – fry function
  • Braise meat, 5 mins, lid off – fry function
  • Soften meat, 5-10 mins (depends on type & size of pieces of meat), lid on – stew function
  • After potatoes have been added, 5 mins, lid on – let pressure naturally release.
  • After coconut milk has been added, 1-5 mins or as per your preference, lid off – fry function

TIPS

  • Use a spatula or flat based utensil so that you can scrape the bottom of the pot as you stir.
  • Add a chunk of fresh ginger to your rice while it is boiling, to give a hint of aromatics.
  • If you are getting bored with the usual sambals, try cut the carrot and onions differently.

Shanes Durban Lamb Curry Recipe

This is my step-by-step recipe to cook a Durban Lamb Curry.

The lamb was really of a fantastic quality and very soft, so I used a slightly different technique to how I normally cook mutton curry and braised & sealed the spiced lamb in oil beforehand. Normally (like for mutton curry), I add the raw meat to braise in the onion and tomato base but some of the meat breaks up like this. For tougher meats like mutton it is fine, but for this super quality lamb I wanted to retain the pieces as best I could.

Ingredients

  • Sunflower Oil (80ml for every 500g of fatty lamb, 100ml for lean)
  • Cinnamon Sticks
  • 2 Teaspoons Turmeric
  • 2 Teaspoons Jerra Powder (cumin)
  • 2 Teaspoons Dhania powder (Coriander)
  • 1 Teaspoon Fennel powder
  • 1 Teaspoon Fenugreek powder
  • Mustard seeds
  • Grated Onion (3 medium size)
  • 4 Teaspoons Garlic & Ginger
  • Bay Leaf
  • Organic Cayenne Pepper (optional & to taste)
  • Lamb Pieces
  • 4 Tablespoons Mother-in-Law Masala / Curry Powder (Adjust according to your own taste and requirements)
  • Curry Leaves
  • Jam tomatoes (3 large)
  • 5 Potatoes (halved and poked with fork)
  • Salt
  • Water, if required.

Method

  • A few hours before cooking, coat your lamb pieces with curry powder / masala
  • On a medium head, add oil to pot
  • Gently braise your curry powder coated lamb pieces – and set aside. (retain as much oil and meat juices in the pot as possible. Pour any juices from the bowl into which you set your pieces aside, back into your pot.
  • Add cinnamon, turmeric, jerra powder (cumin), dhania powder, fennel powder, fenugreek powder, mustard seeds & split chillies
  • Allow your spices to fry a bit in the oil (Do not let them burn)
  • Add grated onions, saute until soft
  • Add garlic & ginger, saute until fragrant
  • Add grated tomatoes, cook until tomatoes are have “melted”
  • Add Curry Powder / Masala. (allow to fry, but do not allow to burn)
  • Add Lamb pieces, mix into sauce and gently saute
  • Add water if desired (I add a cup or 2 and let it cook down)
  • Turn down the heat to a gentle simmer and cook until the lamb pieces are soft (I set timer for 20 mins and then check)
  • Add salt to taste
  • Add potatoes
  • Cook until potatoes are soft. (Turn up the heat if you want to cook off liquid, but do not allow the sauce to burn on the bottom of the pot)
  • Serve with rice, roti, as a Bunny Chow, on slices of thick buttered bread or even as our friends in the UK do … over a portion of chips.

Learn how to make Durban Carrot Salad Sambals to accompany any Durban Curry.

Read more Lamb & Mutton Curry Recipes

Shane’s Mutton Curry Recipe

Shane’s Mutton Curry

I have been working on this Durban Mutton Curry recipe for many years and there are still many years more to go – but I am getting somewhere.

Every time I cook curry, it is an adventure, it is therapy and it is fun.

Whilst the ingredients & quantities are pretty standard, I have a few techniques to get a rich thick gravy and super soft meat.

I mostly cook curry to make Bunny Chows, so I like to make a lot of gravy. My recipe may be a bit different, but it is because I have tweaked it to my preference.

Ingredients for every kg meat

  • 1kg Mutton (Cut into pieces. Washed and patted dry with kitchen towel)
  • 120 ml Sunflower Oil
  • 2-3 Onions (Grated or very finely chopped)
  • 2 Jam Tomatoes (Grated. Add more or less to your preference)
  • 4-6 Tablespoons Masala / Curry Powder
  • 1 Teaspoon Organic Cayenne Pepper (if you want to turn up the heat)
  • 3 Star Anise
  • 2 Cinnamon Sticks
  • 1 Tablespoon Fennel Seeds (Ground with Pestle & Mortar)
  • 3-4 Green or Red Chillies (or both)
  • 1 Tablespoon of Homemade Garlic & Ginger Paste
  • 1 Tablespoon of Homemade Dhania & Jeera Powder or Jeera seeds crushed with Pestle & Mortar (whatever you prefer)
  • 1 Tablespoon Salt (add more or less to preference)
  • 1-2 Teaspoons Turmeric
  • Dhania Leaves to garnish
  • 2-4 Large Potatoes (The amount is to your preference, but if you can get UTD Potatoes then these must be your first choice. We call then gravy soakers. UTD = Up to Date Potatoes)

Method

  • Heat oil in heavy based pot
  • Add cinnamon sticks, star anise, dhania & jeera powder, turmeric and allow to fry until fragrant.
  • Add onions and saute until soft. (take care to not let your spices burn)
  • Add your Curry Powder / Masala and allow to fry a bit. (again, take care not to let your spices burn. The mixture will become very thick now and it will burn easy)
  • If you are adding extra Chilli powder or Cayenne Pepper, then add now.
  • Add a dash of water if the ingredients are too thick – and stir. Allow the water to cook off whilst you adjust your heat so that the sauce boils but does not burn.
  • Add your tomatoes and allow to saute until soft. This is where I put my most effort, in cooking the tomatoes down to make a smooth, thick, rich curry base. I use a wooden spatula or flat pointed wooden spoon to continuously scrape the bottom of the pot to bring up the flavours. The oil will come to the top when the sauce is reaching the right consistency.
  • Add about half a cup of water. This is a debatable step, but I find that the water brings the sauce alive and allows me to cook it down to my required consistency rather than fighting a dry mixture and burning.
  • Cover and simmer on a low-medium heat for at least 30 minutes.
  • Remove the lid of the pot and allow the moisture to evaporate from the sauce. You are now preparing your sauce to saute your mutton (or any meat).
  • Keep stirring and scraping the bottom of the pan with your utensil. The sauce will thicken up quite a bit at this stage and you do not want it to stick and burn. This sauce is the base of your curry and the more effort which you put in, the better results you will get.
  • Add a few curry leaves into your sauce / base
  • Remove your pot from the heat and stir in your mutton / meat in through the sauce, making sure that all pieces are well covered.
  • Return the pot to the head and gently stir until the meat starts to fry in the sauce. You want the temperature of the sauce to go above at least 140c to achieve a Maillard Reaction. You want to use your utensil to scrape the meat and sauce from the bottom of the pot to the top, in the same manner you would turn a flower bed with a spade.
  • When you are happy that your meat has fried enough (usually when the sauce gets really thick and wants to burn on the bottom of the pot) then add at least a cup of water. Your sauce must be thin enough to be able to gently simmer, with no chance of it burning on the bottom of the pot.
  • Add a few curry leaves, turn down your heat, put the lid on the pot and simmer for at least 40 minutes. (40 mins for mutton, 20 mins for lamb) or until your meat is soft.
  • When your meat is soft add your potatoes, some curry leaves and your salt. Add water until the potatoes are just covered.
  • Partly cover the pot and allow to gently simmer until the potatoes are soft and the meat falls off the bone.
  • Hint: If the water is not evaporating fast enough, then leave uncovered. You can always add a dash or 2 or water, if required.
  • When your curry is ready, stir in a pinch or 2 of dhania leaves, a few curry leaves, another pinch or 2 of salt and let it stand for at least 15 minutes.
  • Serve as a Bunny Chow, with Basmati Rice, with Roti or however makes your heart happy..

Check here for a Durban Lamb Curry Recipe (Step by Step with Photographs)

The Original Battered & Deep Fried Mutton Curry Roti

I was cooking Mutton Curry & Roti for the family the other night, when boom – along came an idea which I really could not resist.

What if I battered and deep fried the mutton curry filled roti?

It was a little tricky to get the saucy rolled roti battered and deep fried, without the roti falling apart and the curry leaking out – but I finally did it with the help of a few tooth picks.

The results were fantastic, and something which I will most certainly try again. It would be perfect after a night out, ala Johnny’s Roti style with cheese. Yum, yum.

I would be really interested to see how your versions come out. Please share your photos and comments in the comment box below.

We would also love it if you joined our Facebook Group, “We are Durban Curry Lovers” and shared your photos there.

Here are some Mutton Curry Recipes

Quick 35 Minute Mutton Curry

35 Minute Durban Mutton Curry

I was running very late and needed to get this curry cooked in a hurry. I can normally get a curry out in about 60 – 90 mins, depending on what meat I am using.

Please note that I was cooking mutton and not lamb. As we know, mutton takes far longer to cook, than lamb. I also did not have curry leaves or even dhania. I did consider cooking a stew, but no ways, curry or nothing.

I also used less oil than I normally use, as the oil was finished as well. Because I used a pressure cooker, I soaked the cinnamon sticks and star anise in boiling water and added the water, as T was worried that they would break up in to lots of small little bits and be unpleasant to eat.

So here goes.

150ml sunflower oil
2 large onions, grated
6 Red Chillies, chopped
1 tsp turmeric
2 large cinnamon sticks
2 Star Anise
1 Tbsp fennel seeds, ground to a powder with pestle & mortar.
1 Tbsp Crown National Red Curry Powder
2 Tbsp Mother in law Masala
2 Tbsp Roasted Masala
2 tsp ginger and garlic paste
2 medium tomatoes, grated
1.5kg mutton pack, cut into pieces
1 Tbsp Salt
3 large potatoes, cubed.
Water that had been infused with cinnamon and star anise.

Method

  • Heat oil
  • Add onion, chopped chillies & turmeric and fry for 2 minutes or until the onion starts to soften
  • Add the ginger & garlic and cook for another 1 minute
  • Add the curry powder / masala and let it start to cook together. 30 seconds
  • Note: Add a small bit of water if you see that the curry powder / masala wants to burn on the bottom of the pot. This must be avoided, as it ruins the taste.
  • Add your grated tomato and keep stirring slowly until all the ingredients in the pot become a slush. Add little bits of water if the slush is too dry or if it wants to start sticking on the bottom of the pot. This sludge becomes your curry base. 2 Minutes
  • Note: Turn down the heat and let it cook for another 2 minutes to develop a bit of flavour.
  • Add your meat and braise the meat in the curry base for 5 mins, making sure that nothing burns on the bottom of the pot.
  • Transfer to a pressure cooker and cook for about 15 minutes on three quarter heat. I counted that the pressure cooker released steam about 6 times. Not ideal to use a pressure cooker on such high heat, but I was in a rush.
  • Check your meat, it should be pretty soft. Not falling off the bone quite yet, but close.
  • Add salt, stir and let stand for a minute or 2
  • Add your potatoes, which you have pricked with a fork to suck in the gravy.
  • Put the lid back on the pressure cooker and cook for another 5 minutes or so.
  • About 25 minutes or so should have passed by now.
  • Take your pressure cooker off the stove, release the steam and pour back into the original pot.
  • Give it all a good stir and allow to settle.
  • This is when you could add dhania etc but as I mentioned, I did not have any. Neither did I make sambals or anything.
  • Take a bow.
  • Serve with rice, roti, as a bunny chow or even just with a few thick slices of white bread.

Note: This is method is obviously a bit different to when I can take my time and cook a curry and use all my secrets – but this is just how I managed to get a very tasty mutton curry from raw to ready-to-eat in about 35 minutes.

Kashmiri Mutton Rogan Josh

Kashmiri Mutton Rogan Josh
Kashmiri Mutton Rogan Josh
Credit: Gurgaon Foodie

Rogan Josh means cooked in oil at intense heat. Another interpretation of the name Rogan Josh is derived from the word “Rogan” meaning “red color” (the same Indo-European root that is the source of the French “rouge” and the Spanish “rojo”) and “Josh” meaning passion or heat. Great for getting all the flavour out of your mutton chops.

Ingredients:
1.  Mutton 500 grams
2.  Green Cardamom 4
3.  Black Cardamom 3
4.  Cloves 4
5.  Fried Onion Paste 1 Cup
6.  Yogurt 1 cup If sour,use less or as desired.
7.  Sonth Pwd 3 tsp
8.  Saunf pwd 4 Tsp
9.  Kashmiri Red Chilli Pwd 4Tsp
10. Whole Kashmiri Chilli 4 in nos
11. Hing
12. Salt
13. Mustard Oil

Preparation:

  • Smoke Mustard Oil and allow to cool a bit.
  • Add Hing followed by whole spices.
  • When the spices are fragrant add the Fried Onion Paste.
  • Add the Mutton Pieces and sear for 4-5 Minutes.
  • Whisk the Yogurt well with all the Pwd Spices and Salt. Add ,stirring fast till Yogurt Boils.
  • Lower temperature and cook for 10 minutes.
  • Add a little water and cook Covered or in a pressure cooker till Mutton Tender.
  • Serve Hot with Steamed Rice

Note: If you are in a rush and you need to get a curry out fast, try this 35 minute Mutton Curry Recipe.

Durban Mutton Curry Recipe

durban mutton curry
durban mutton curry recipe
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Durban Mutton Curry Recipe

Cook the famous Durban Mutton Curry at home with this easy-to-follow recipe.

Enjoy it with rice and all the accompaniments, or as our world famous Bunny Chow

Here is a recipe to cook a Durban Mutton Curry at home.

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 4
  • Category: Durban Curry
  • Method: Moderate
  • Cuisine: Indian

Ingredients

Scale
  • 500 g mutton cut into pieces
  • 100 ml oil
  • 1 bay leaf
  • 3 cinnamon sticks
  • 1 teaspoons of fennel seeds
  • 1 large onion chopped or grated
  • 1 sprig curry leaves
  • 2 teaspoons of ginger & garlic paste
  • 2 teaspoons salt
  • ¼ teaspoon of turmeric
  • 4 tablespoons of masala
  • 3 Potatoes cut into cubes
  • 3 sprigs of fresh coriander (chopped dhania)
  • 1 medium tomato (Cut into small pieces or grated)
  • Add water to according to how you like your gravy.

Instructions

  1.  Heat oil and then add onion, turmeric & spices to fry for a few seconds (allow onion to soften)
  2. Add masala, ginger & garlic allow to cook for a few seconds (make sure not to burn the masala)
  3. Add tomato (when almost cooked stir in meat and allow to sauté)
  4. Turn down heat and cover saucepan
  5. Cook until meat begins to fry up
  6. Add the curry leaves and salt
  7. Add the water (if necessary) and potatoes
  8. Bring to a boil, then turn down to moderate heat
  9. Cook until meat is tender & potatoes are soft
  10. Simmer until ready to serve

  11. Garnish with dhania

Keywords: Durban Curry, Durban Mutton Curry Recipe, Mutton Bunny, Bunny Chow

Britannia Hotel’s Famous Recipe

Watch the video below to see how the curry masters at Britannia Hotel in Durban cook their famous mutton curry.


Durban is known at the city where the fun never sets. The warm Indian Ocean lapping onto beautiful beaches, modern shopping centres, great clubs, restaurants & bars and world class sporting facilities. We are blessed with a wonderful mix of people from diverse backgrounds.

Yes, Durban is the city where the fun never sets, but it is also the most famous city on Earth when it comes to our curries. Without a doubt, the most famous of all is the Durban Mutton Curry. Enjoy it with rice and all the condiments or served as a good old fashioned Bunny Chow.