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Traditional Durban Mutton/Lamb Curry

Simple curry and rice. Just the thought of it conjures up delicious aromas, complex flavors and heat, but also family time around the table with love and laughter. Let’s not forget the “dops” as well to keep the momentum going Try this classic recipe – it’s easy and delicious, and guaranteed to please! Thanks to Mrs. Khan and her amazing mutton curry


  • 1 kg lamb/mutton pieces

  • 2 large tomatoes grated

  • 1 tsp dhania aka coriander leaves to garnish

  • Handful of finely chopped dhania aka coriander leaves

  • 5 tbsp. oil

  • 3 whole elachie aka cardamom, 1 cinnamon stick

  • 3 cloves , 2 sprig curry leaves

  • 1 tsp cumin / jeera seeds, 2 onions – sliced

  • 3 table spoon Kashmiri masala, ½ teaspoon garum masala

  • 4 potatoes – cut in half


  • Heat Oil to a medium heat and fry Onions until golden brown. (10-15 minutes at least and don’t crisp as this thickens the gravy

  • This is where I add the finely chopped dhania aka coriander leaves

  • Add 4 Tablespoons of Kashmiri masala, and fresh Ginger and Garlic. Stir for 10 seconds. (if you have used less oil, or the mix is a bit thick – add some water) This will avoid burning your spices or sticking to the bottom of the pot

  • I marinate the potatoes in salt, Kashmiri masala and tumeric and then microwave on the automatic setting or 10 minutes

  • Add Mutton or Lamb and mix well. Allow Meat and spices to fry for a few minutes on a low heat stirring occasionally without burning

  • Add Tomatoes and cook on a low heat, stirring occasionally until the tomato thickness has disappeared (looks more like gravy at this point) and you start to see the oil separate from the sauce. Add salt to taste

  • Add water, to cover your meat, and cook on medium heat until Meat has softened. You can add more water as desired and cook further. Stir the curry by gently shaking the pot

* Serve with roti or rice. *Let sit to cool prior to serving
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