Mutton Curry – Durban Style
Main Ingredients
Spices
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
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 for another minute.
Add Ground Spices
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.
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 , stirring occasionally, until the meat is browned and its natural juices have mostly evaporated.
Simmer the Meat
Add 1 cup (250ml) of water to the pot. Bring to a , then cover and cook for to allow the mutton to start tenderizing.
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 , or until the potatoes are soft and the meat is fully tender. The potatoes will break down slightly and thicken the gravy.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
Variations
Simple ways to adapt this recipe.
- Use a milder curry powderCustomise
Use a milder curry powder for a less spicy version.
- Some variations of this recipe
Some variations of this recipe involve adding the tomatoes earlier in the cooking process.
Helpful Tips
Small details that can improve the final result.
Your Notes
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