Here’s a bold, warming mutton curry that is exploding with flavours and a vibrant taste. We all know that it makes a wholesome and a wonderful treat for spice lovers. This South African Indian style mutton curry pairs deliciously with steamed fragrant basmati rice or soft flaky rotis. It is one of the tastiest and most aromatic curries. perfect for a Sunday meal or any day treat.
It’s a firm family favourite and a total spoil for my boys because I’ve got to make sure that there is enough for seconds .
Mutton Pieces
I used the leg pieces. I find it easier and more tender when making mutton curry with potatoes.
The choice of meat is however to one’s personal preference.
Vegetables
My boys love it when I cook mutton curry with potatoes. However once again it comes down to personal preference. You could substitute the potatoes with any vegetable of your liking. Note that the cooking times will vary because potatoes do take a bit longer to cook soft and fluffy. I always choose UTD potatoes whenever I can find them.
The curry itself is very forgiving since you can use whatever spices you have on hand. A good curry will rely on a good home mixed masala and if you’re unable to mix your own, you can easily purchase same at your local spice shop. They will guide you best.
DURBAN MUTTON CURRY WITH POTATOES
Ingredients
- 500 g mutton (cut into bite size pieces)
- ½ cup oil
- 2 tbsp ghee
- 3 small cinnamon sticks
- 1 green chili (slit)
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 large onion chopped
- 1 sprig curry leave
- 2 tsp ginger & garlic paste
- 2 tsp salt
- ¼ tsp turmeric
- 4 tbsp homemade mixed masala
- 1 tsp garam masala
- 6 medium sized soft cooking potatoes cut into quarters.
- 3 sprigs fresh coriander (chopped dhania)
- 2 tomatoes ( chopped)
- water as desired
Instructions
- Use a large, clean pot so that there is enough space for the curry to cook.
- Heat oil and ghee. Add whole spices, chili & curry leaves.
- Add in the onion and allow the onion to soften, cook on low to medium heat and let the onions brown gently.
- Add in the meat and ginger and garlic paste. Allow the meat to brown a bit on all sides, then add in the fine spices.
- Stir well and allow the meat to braise in the spices on medium to low heat. Add the salt.
- Add in some water and allow to cook until the water has evaporated.
- Add in the tomatoes when the meat is nearly cooked.
- Add soft cooking potatoes when the meat is a bit soft.
- Add some water and let potatoes cook on moderate heat.
- Cook until meat is tender and potatoes are soft and fluffy on the inside.
- Simmer until ready to serve
- Garnish with coriander (dhania).
- Serve with fragrant basmati rice or soft flaky rotis.
