Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.