Today, we're diving into the heart of South African cuisine with a dish that's beloved in Durban and beyond - the Durban Mutton Curry. This vibrant and flavorful curry is a perfect blend of tender mutton, aromatic spices, and hearty potatoes, all simmered to perfection and slow cooked in a rich, savory sauce. It’s the perfect, complete one pan meal.
Durban Mutton Curry has its roots in the 19th century when Indian indentured laborers brought their culinary traditions to South Africa. Over time, these traditions blended with local flavors, creating unique dishes that have become staples in Durban's diverse food culture.
Known for its bold flavors, deep colors and satisfying warmth, Durban Mutton Curry is more than just a meal; it's a culinary journey that reflects the rich heritage of Durban. Whether you're new to this dish or a seasoned fan, join us as we explore how to create this authentic, mouth-watering curry right in your own kitchen. Let's get cooking!
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Recipe available here drive.google.com/file/d/1pZ0t...
How To Make Durban Mutton Curry (Serves 4)
For the Durban Mutton Curry
2 tbs vegetable oil
1 cinnamon quill
2 star anise
2 cloves
1 tsp fennel seeds
1 large onion, sliced
Salt
2 tbs ginger & garlic paste
1kg mutton (lamb) on the bone, diced
2 stems of curry leaves
2 tbs masala mix ( 2 tsp, cumin powder, 2 tsp coriander powder, 1 tsp turmeric powder, 3tsp chilli powder, 1 tsp paprika, ½ tsp cardamom powder)
200ml water
300g blended tomatoes/passata
2 large potatoes, peeled and cut into large cubes
Coriander leaves to garnish
To Make Durban Mutton Curry
STEP 1
Using a large lidded frying pan/skillet heat the oil over a medium heat and pop in the cinnamon, star anise, cloves, fennel seeds and cook to scent the oil for approximately 30 seconds.
STEP 2
Now add the onions and cook until deeply brown, usually 6- 8 minutes and drop in a pinch of salt.
STEP 3
Pop in the mutton, sear until brown all over and lock in the flavour for around 8-10minutes. Then add the ‘masala mix’ and mix thoroughly and cook until all the meat, onions and spices coat each other, cook for 3-4 minutes until the meat juices start to soften the masala powder and forms a little paste. Then add the curry leaves, cover and simmer on a medium to low heat for 30 minutes.
STEP 4
Add 200ml water, along with the blended tomatoes and drop in the potatoes. Cover and cook for another 30-45 minutes, periodically checking to see if the meat is tender and coming away from the bone, taste and season where required. If it’s still a little tough, cover and cook for another 15 -20 minutes. It’ll take around 2 hours for the mutton to be really tender.
STEP 5
The mutton curry should now be ready to devour, flutter with some fresh coriander leaf. Serve with rice or chapatties and tuck in!
Timings for the slow cooked, one pan Durban Mutton Curry
00:00 Intro
00:11 Start with the oil
00:21 Add a couple of broken cinnamon quills
00:31 Add two star anise
00:41 Throw in a couple of cloves
00:58 Add a pinch of fennel seeds to the mix
01:18 Put the onions into the pan with the spice and cook down until they begin to brown
01:53 A little salt will help the onions cook down
02:11 In with the ginger and garlic paste, a couple of decent teaspoons
02:21 Bring on the mutton, cook low and slow
02:50 Stir the mutton round the pan to sear it off and cover in the flavored oil
03:50 Add tow decent tablespoons of the special masala mix, see above for the quantities of each spice in this secret mix
04:40 Get everything well coated in the spice mix
05:08 The juices from the meat and the masala mix start to form a distinct curry paste
05:18 Add two sprigs of fresh curry leaves, or a handful of rehydrated dried leaves
06:00 Turn down the heat, cover and let it simmer for at least half an hour
06:35 Check back in half an hour, the meat should be slowly starting to come away from the bone, you should see little pools of oil, meat juice and spice all mingling together.
07:20 Add 200ml of water to the pan.
07:30 Add the blended tomatoes to the curry and mix everything in well
07:40 Next, put the potatoes into the mix
08:08 Lid goes back on, now you have to wait!
08:30 Check back in 30-40 minutes
09:45 Flutter on the coriander, then it’s ready to serve straight from the pan with flat bread or rice.