Durban Mutton Curry

Oh my favourite dish. Yes that’s right, a curry is my favorite. It didn’t start out that way though. My Dad used to make really hot Durban mutton curry’s. The type that would take the skin off the roof of your mouth and that really put me off a curry. As I grew older though and my Dad’s love of heat simmered down, that is when my love of a good curry was reborn.

Let me get one thing straight though, I wasn’t born in Durban and I didn’t even spend much time in Durban except for visiting my Grandparents in Margate about 2 hours out from Durban. My love for curry started with my Gran and Dad’s obsession with the dish and I think it grew from there. I remember every trip around Christmas time with us scouring the Indian spice shops for the freshest spices and the best masala we could find so we could stock up for the next year.

Durban mutton curry is a very subjective topic. Everyone has their own recipe and this is mine. A durban curry will influence heavily on tomato and tomato based products as well as a good durban masala and loads of meat and potatoes. This is what goes into a bunny chow after all. Don’t know what a bunny chow is, stay tuned!

The best condiments for curry are a cooling sambal or my mint raita. Oh and don’t forget the chutney

Durban Mutton Curry

(15 votes, average: 4.33 out of 5)
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4.3 from 15 reviews

A spicy take on the traditional curry done South African style. Served with white rice, cucumber raita and tomato and onion sambal

• Author: Daryl
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Yield: 6 servings
• Category: Mains, African
• Method: Stew
• Cuisine: African

Ingredients

30 ml oil

2 medium onions sliced

1 tin chopped tomatoes

1 tin tomato paste

4 garlic cloves minced

1 thumb sized piece of ginger minced

10 ml salt

1 kg mutton stew mix or  neck / knuckles

3 large potatoes quartered

for the spice mix

30 ml durban masala or hot curry powder

5 ml ground coriander

5 ml ground cumin

4 whole cloves

4 whole cardamom crushed slightly

1 stick cinnamon stick

2 bay leaves

1 handful of fresh curry leaves (optional)

Instructions

Start by heating the oil on medium

Add the onions and fry until soft and translucent

Add the garlic and ginger and fry for 30 seconds

Add the spices and stir to combine

Add the tomato products and the mutton

Stir to incorporate all the ingredients.

Set to low and cook for 2 hours checking the meat. 1 Hour into cooking add the potatoes and incorporate

Uncover and check consistency. Let cook until desired thickness is achieved. You want sauce though.

Server with fresh basmati and some sides with chutney.

Keywords: Durban Curry, Curry, Hot Curry, Mutton

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