Tag Archives: lamb

The Lazy Way to Cook a Durban Mutton Bunny Chow

mutton-bunny-recipe
Durban Mutton Bunny Chow

Mutton Bunny after crazy day.

I really wanted to make a curry for dinner, but was not enthusiastic about the whole mission of cooking.

I had a mixed mutton pack which I had already taken out a bit earlier to bring to room temperature, so there was no turning back.

Lazy mutton curry.

  • I took 2 x onions, finely chopped and fried until soft & going golden.
  • Added a tablespoon of ginger & garlic.
  • Cos I was feeling lazy and not bothered to temper the masala first, I added the mutton & mixed into the onions and saute’d until the mutton started browning.
  • Added 6 heaped tablespoons of Durban Curry Lovers, All-in-One Masala and stirred everything up and allowed to sauté until the pot started to go dry at the bottom.
  • Poured in about a cup of boiling water and, boom, the dish started to come alive.
  • Added 2 chopped tomatoes mixed up, threw in a handful of curry leaves then covered and let simmer for about 45 mins.
  • Added about 10 potato halves, poked with a fork to absorb the gravy.
  • Mixed it all up and then cooked for about 30 mins. I took the lid off for the last 5 mins

Really simple recipe and technique, but the family said that it was one of the best.
ANYBODY CAN COOK A GREAT CURRY, USING OUR ALL-IN-ONE.

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.

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 1x
  • 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 1x
  • 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 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