South African / Durban Indian Curry

Mutton curry is one of the favourite curry recipes in South Africa. Made from mutton or lamb, the curry has a rich gravy made up off tomatoes and onions with soft potatoes which are often referred as ‘gravy soakers’ in South Africa. Mutton curry in South African differs significantly from the variations in India where mainly goat meat is used. The recipe below can be used for goat meat or beef as well. A slightly oily version of this curry can be used for a bunny chow.

Ingredients

500g mutton cut into pieces (cubed)
2 medium sized onion
1 grated tomatoes
1 large potato cut into 4 or 8 pieces
4 leaves of spring onion
2 sprigs of curry leaves
1 slit green chilli (remove seeds for a milder curry)
1 heaped teaspoon of ginger and garlic paste
1 aniseed
1 black cardomom (elachi)
1 stick of cinnamon
¼ teaspoon of mustard seeds
¼ teaspoon of cumin seeds (jeera)
¼ teaspoon fennel seed
Oil
3 heaped teaspoons of curry masala
1 teaspoon chilli powder
½ teaspoon of mixed coriander (dhania) and cumin (jeera) powders

1 teaspoon Garum Masala
Salt to taste
Fresh coriander (dhania) finely chopped
1 bay leaf

Method

  1. Heat oil in a large pot.
  2. Add 1 onion finely sliced, curry leave, 1 slit chilli, aniseed, bayleaf, cinnamon stick, black cardomon (elachi), mustard seeds, cumin and cinnamon.
  3. Simmer until the onions become transparent. Add masala, and chilli powder.
  4. Allow the mixture to fry for a few seconds. Do not allow it to burn.
  5. Add the ginger and garlic paste and mix.
  6. Add the mutton and mix well ensuring that each piece of meat is well coated with the masala mixture.
  7. Add in salt and allow to simmer.
  8. Fry the meat for 4 to 6 minutes with the lid closed. Excess water from the meat should be fried out. Add in the Garum masala and mix well.
  9. Once the consistency of the oil and masala begins to thicken, add in the grated tomato, 2 blades or leaves of spring onions and the remaining portions of grated onion, curry leaves.
  10. Optional : In a separate pan add 4 tablespoon of oil, 2 teaspoons of masala, ¼ teaspoon of mixed cumin and coriander powder, a pinch of turmeric and a ¼ teaspoon of ginger and garlic paste. Allow the mixture to fry for 2-3 seconds. Pour this mixture over the curry and return the curry to the stove top.
  11. Allow the curry to simmer for 3-4 minutes then add in the potato. Reduce the heat to a slow simmer.
  12. Continue cooking with the lid closed until the potato softens and the tomatoes have completely melted.
  13. Remove the pot from the heat.
  14. Garnish with freshly chopped coriander (dhania) and simmer for a minute and remove from heat.

Variation

  • For a hotter curry an extra slit chillies with seeds may be added or an extra teaspoon of chilli powder.
  • To add a variation to the curry recipe, mutton can be substituted for chicken.
  • Other vegetables like peas or butternut  can be added to the curry after stirring in the tomato (step 9).
  • Kashmir Masala, Kashmir Chilli Powder and Garum masala of the Gorima’s Brand can be used as an alternative to the chilli powder and masala.