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.
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
- Prep Time: 10
- Cook Time: 60
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: Durban Curry
- Method: Easy
- Cuisine: Indian
- 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
- 2–3 Medium Potatoes Quartered (poke with fork, to absorb gravy)
- Curry Leaves & Fresh Dhania
- Heat oil, fry onions until golden, add ginger and garlic & mix well.
- 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.
- Add meat, gently braise until the meat has softened.
- Add Potatoes, boiling water & cook until the potatoes until soft.
- Take your time with the onions, let them brown for at least 10-15 minutes on low to medium heat
- Do not allow your masala to burn, add a few splashes of water if the mix is too thick.
- Allow Meat and spices to fry for a few minutes on a low heat stirring occasionally without burning.
- 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.
- Serving Size: 4
Keywords: Durban Curry, Mutton Curry, Bunny Chow, How to cook a Durban Mutton Curry