Mutton Curry – Durban Style

Step 1: Sauté Whole Spices

Heat 3 teaspoons of sunflower oil in a large pot or pan over medium-high heat. Add the cinnamon sticks and star anise, letting them sizzle. Then add the fennel seeds and bay leaves, stirring for a moment until aromatic.

Step 2: Fry Aromatics

Add the chopped onion to the pot and fry for a few minutes until it turns golden brown. Add the curry leaves and ginger-garlic paste, and continue to sauté for another minute.

Step 3: Add Ground Spices

Reduce the heat to low. Add the turmeric powder, Kashmiri chili powder, curry powder, and coriander-cumin powder. Stir constantly for about a minute to cook the spices and form a thick paste, being careful not to let them burn.

Step 4: Brown the Mutton

Add the mutton to the pot and season with salt to taste. Increase the heat and mix well to coat the meat with the spice paste. Cook for about 20 minutes, stirring occasionally, until the meat is browned and its natural juices have mostly evaporated.

Step 5: Simmer the Meat

Add 1 cup (250ml) of water to the pot. Bring to a simmer, then cover and cook for 15-20 minutes to allow the mutton to start tenderizing.

Step 6: Add Vegetables and Cook

Add the chopped tomato and quartered potatoes to the pot. Pour in another cup (250ml) of water. Stir everything together, cover the pot, and let it cook for a final 20 minutes, or until the potatoes are soft and the meat is fully tender. The potatoes will break down slightly and thicken the gravy.

Step 7: Garnish and Serve

Once the curry is cooked, turn off the heat and garnish with fresh coriander. The Durban Mutton Curry is now ready to be served hot with rice, naan bread, or as a filling for a bunny chow.

• Mutton is tougher than lamb, so it requires a longer cooking time. Add water as needed to ensure it becomes tender without burning.

• If you cannot find 'up-to-date' or 'gravy soaker' potatoes, you can use baking potatoes. Stab them in the center to help them cook through and absorb the gravy.

• Garnishing with fresh coriander is optional but adds a traditional Durban flavor to the curry.

• Adjust the amount of chili powder to make the curry milder or hotter according to your preference.

• Use a milder curry powder for a less spicy version.

• Some variations of this recipe involve adding the tomatoes earlier in the cooking process.