Tag Archives: mutton

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 1x
  • 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

Can I use a Food Processor when Cooking a Durban Curry?

It is Friday night and that can only mean one thing …. bunny chows.

I had just over a kg of mutton, the last of a whole leg that I asked the butcher to cut into cutlets for me. I then divide it up into 4 portions and hand cut it into curry pieces when I cook; one portion for each Friday Curry Night of the month. It seldom lasts more than 10 days, though.

When cooking a curry for bunny chow’s, one needs to make extra gravy as the bread soaks up a lot of the gravy, this means even doubling up on the amount of onions and tomatoes used.

I thought to myself, I wonder if I can use my food processor to chop the onions?

Hmm, I wonder if I can use the food processor to prepare all the ingredients?

I guess there is only one way to find out.

I won’t waste your time with a long , drawn out story. I will cut straight to the chase and tell you that it was an overwhelming success and until I find a better way, this is now my new go-to method.

Time to cook.

I took two large onions, cut them into quarters and bombed them into the Kenwood. Why stop there, so I also added the fresh garlic, fresh ginger, two red fresh chillies, 2 dried chillies and some curry leaves. I drizzled a bit of oil over the ingredients, dunno why, I guess to try and stop the ingredients from sticking to the side of the bowl.

30 seconds later, the ingredients were finely chopped and my kitchen was filled with the most incredible aromas. I think that I can get used to this.

I was wondering how far to take the chopping. Many people grate their onions and swear that it is the secret to perfect gravy, so I knew that even if the ingredients ended up a puree, it would not be the end of the world. I, however, stopped when the mixture was still a little course – almost like the texture of the chopped garlic that you buy from the supermarket.

I put my favourite AMC Pot onto a medium flame and added some sunflower oil and a teaspoon of ghee. When it started to sizzle, I added the onion mixture and let it sauté until the onions were soft and caramelised.

As my intentions were to make a nice hot curry, I added a teaspoon of Kashmiri Chilli Powder to the onions and mixed it all up. Although the All-in-One Masala is Kashmiri based, I sometimes like to add a little more to add some extra heat. The Kashmiri Chilli gives the curry a beautiful red colour.

Once the masala had nicely tempered, I added the mutton and mixed it in until all the meat was coated in the onion/masala mixture.

More and more, I have been adding a little bit of water when the masala is tempering. As soon as the pot starts to go dry, I add a splash of water. I find it helps the masala to really break down and incorporate into the onions. The colour changes and the dish just seems to come alive. Add your meat after this bit of water has cooked off.

Once your meat has been well coated, turn the heat up a little and allow your meat to fry in the mixture, while taking care not to burn your masala on the bottom of the pot. Whenever necessary, just add a bit of hot water to your pot and give it a good mix.

I use a wooden spatula to cook. It is perfect for scraping the bottom of the pot.

I also like to braise the meat, at this point. So I put the lid on and let it simmer for 5 minutes or so and then open up, give it a good stir and then put the lid back on.

As mutton needs to cook a bit longer than lamb, I usually do 4 or even 5 sessions of five minute braising between stirs. Adjust your temperature so that your pot does not go dry.

The AMC Pot is perfect for this, as the pot is designed to reticulate the steam.

Once the mutton is starting to go soft, add the tomatoes.

I blitzed 3 large Jam tomatoes in the food processor. As I added the onions, I made a mental note to add some salt to the onions when I am blitzing them. Salt and tomatoes are good friends.

Mix the tomatoes in nicely, add some salt and cover. I do not normally add water at this stage yet, but if your mixture is a bit dry or there is any chance that it will stick on the bottom of the pot, add some water.

You can also add some extra curry leaves. I normally add the curry leaves in three stages. A few with the onions, a few with the meat and then a few just after the tomatoes.

Once the tomatoes have cooked down into the gravy, the mutton should be well on the way to getting soft.

If you are confident that the mutton needs another 20 minutes until cooked, then add the potatoes and, if needed, some boiling water.

I cut the potatoes into halves and either prick with a fork or cut crosses with a knife so that the potatoes absorb the gravy. I also add a few drops of egg yellow food colouring in with the potatoes and let them stand until they are ready to be added.

If you are not a fan of using food colouring, there are other ways and means, as discussed in this article.

Once you have added your potatoes, check salt again and add some more if necessary.

Potatoes absorb a lot of salt, so it is generally a given that you will need to add some more salt after the potatoes. Potatoes can even save a meal if you have added too much salt, as discussed in this article on reducing excess salt in a curry.

The potatoes should take about 20 minutes to go soft. I like to give them an extra prick with a fork or knife while they are cooking. There is nothing better than a potato that has soaked in the gravy.

About 5 minutes before the end, you can remove the pot lid as to cook off any excess water.

Take care not to break up the potatoes when you stir.

Once cooked, garnish with fresh dhania and serve it with your favourite accompaniments.

For me, there is nothing better than a bunny chow.

In retrospect, I think I used a little bit too much oil. Remember though, just because there is oil, it does not mean that you have to dish all the oil.

My food processor is my new best friend. Love it.

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.

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 1x
  • 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 1x
  • 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 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 1x
  • 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 1x
  • 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.

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

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 1x
  • 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)

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.

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)