South African
Gluten free
SpicyDurban mutton curry
Durban mutton curry: slow-cooked mutton and potatoes in a fiery red Durban masala
Grey Street spice shops in Durban blend their own red masalas, and this is the curry they are meant for: bone-in mutton cooked slowly until the gravy turns deep brick red and oily, with potatoes that drink up the chilli. Families in Chatsworth and Phoenix put it on the table for Sunday lunch and at weddings, with white rice or rotis, carrot-and-chilli salad and a bowl of tomato-and-onion sambal to cool things down. It is properly hot, but warm whole spices and curry leaves keep it from tasting only of chilli. Burning the masala is the commonest mistake, so add a splash of water the moment it starts to stick. Chef's tip: wait until the mutton is almost soft before adding the potatoes, or they will crumble into the gravy before the meat is ready.
- Prep
- 20 min
- Cook
- 100 min
- Difficulty
- Medium
- Serves
- 6
- Per serving
- 560 kcal
Ingredients
Whole spices
- ¼ cup sunflower oil
- 3 green cardamom podscracked
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 15 curry leaves
For the curry
- 2 onionsfinely chopped
- 2 tbsp ginger-garlic paste
- 2 green chilliesslit
- 3 tbsp Durban red masala (hot)use 2 tbsp for medium heat
- ½ tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 ⅝ lb bone-in muttonshoulder or leg, cut into curry pieces
- 2 tsp salt
- 3 ripe tomatoesgrated
- 2 cups hot water
- 1 ⅓ lb potatoespeeled and halved
- 1 tsp garam masala
- 3 tbsp fresh coriander (optional)chopped
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Method
0/9 doneStep 1: Heat ¼ cup sunflower oil in a heavy pot over a medium heat. Add 1 cinnamon stick, 3 green cardamom pods, 1 star anise, 1 tsp fennel seeds, 1 tsp cumin seeds and 15 curry leaves and let them sizzle for 30 seconds, until the leaves crackle.
Step 2: Add 2 onions and cook, stirring, until a deep golden brown.
10 minStep 3: Stir in 2 tbsp ginger-garlic paste and 2 green chillies for 1 minute.
1 minStep 4: Turn the heat down to low and add 3 tbsp Durban red masala (hot), ½ tsp ground turmeric, 1 tsp ground coriander and 1 tsp ground cumin with 2 tablespoons of water. Stir for 1–2 minutes until the paste darkens and smells toasty; add another splash of water the moment it catches.
2 minStep 5: Add 2 ⅝ lb bone-in mutton and 2 tsp salt, raise the heat to medium-high and turn the meat in the masala until every piece is coated and sealed.
8 minStep 6: Add 3 ripe tomatoes, cover and cook over a medium-low heat, stirring now and then, until the tomatoes have melted and red oil shows around the edges.
10 minStep 7: Pour in 2 cups hot water, cover and simmer gently until the mutton is almost tender, stirring every 15 minutes and adding a little water if it gets too dry.
50 minStep 8: Add 1 ⅓ lb potatoes, pushing them under the gravy. Cover and cook until they are soft to the centre and the meat comes away from the bone easily.
20 minStep 9: Stir in 1 tsp garam masala, simmer uncovered for a final couple of minutes until the gravy is thick, then rest for 10 minutes. Scatter with 3 tbsp fresh coriander before serving.
2 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 35 g
- Carbs
- 24 g
- Fat
- 36 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does durban mutton curry take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of cinnamon stick?
- ½ tsp ground cinnamon per stick.
- What can I use instead of green cardamom pods?
- A pinch of ground cardamom per 2 pods.
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