Ingredients
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1 kg Mutton/Goat meat
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3 tbsp Sunflour oilor canola
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2 Garlic
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2 Onionfinelly chopped
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1 cup Water
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2 Tomatoes
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2 Potatoes
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2 green chiliessliced
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1 tbsp Tomato paste
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2 bay leaves
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Masala Spices
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1 tbsp Gram Masala
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1 tsp Fennel Seeds
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2 tbsp Ginger/Garlic Paste
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1 tbsp Turmeric powder
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1 Aniseed
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2 Cinnamon Sticks
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1 tsp Cardamom
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1 tsp Ground Coriander
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1 tbsp Cumin
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Sea Salt and Pepper to taste
Directions
Are you a curry lover like me? If so then this Durban Mutton is sure to knock your socks off it’s that good.
Durban Curry hails from a city inside South Africa, originally it was said that the East Indians where the ones to bring it over and the story goes that they were seen eating it often while on the work sites.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Durban Mutton Curry
Ingredients
- 1 kg Mutton/Goat meat
- 3 tbsp Sunflower oil
- 2 Garlic
- 2 Onion
- 1 cup Water
- 2 Tomatoes
- 2 Potatoes
- 2 green chilies
- 1 tbsp Tomato paste
- 2 bay leaves
MASALA SPICES
- 1 tbsp Gram Masala
- 1 tsp Fennel Seeds
- 2 tbsp Ginger/Garlic Paste
- 1 tbsp Turmeric powder
- 1 Aniseed
- 2 Cinnamon Sticks
- 1 tsp Cardamom
- 1 tsp Ground Coriander
- 1 tbsp Cumin
- Sea Salt and Pepper to taste
Instructions
Pressure Cooker: Cook for approx. 12 minutes or according to your pressure cookers instructions. Slow Cooker: Place on LOW for 6-8 hours HIGH for 6
Stove Top: Cook covered on low for approx. 1 hour minutes.
- Start buy rinsing your meat and draining off any excess water.
- Add oil to your cooking pot, and then add in your chopped onions and cook for 5 minutes.
- Now add in all your dry spices, bay leaves and cinnamon sticks and fry on low heat for 5 minutes
- Now add 1 kg of your Mutton/Lamb or other meat and mix in well, for 10 minutes till lightly browned.
- Place your garlic/ginger paste, green chilies into the pot and fry for another 3 minutes turning regularly.
- Add in your tomatoes, tomato paste with 1/2 cup of water and simmer on low for 30 minutes.
- As juices begin to evaporate, add in an additional 1/2 cup of water and potato's.
- When both meat and potatoes are cooked (approximately 30 minutes) you can then garnish with fresh cilantro and serve with basmati rice or naan bread.
