GREATEST DURBAN MUTTON CURRY
500 g mutton(bite size pieces)
100 ml oil
1 bay leaf
3 small cinnamon sticks
1 tsp fennel seeds
1 large onion chopped
1 sprig curry leave
2 tsp ginger and garlic paste
2 tsp salt
¼ tsp turmeric
4 tbl masala
6 even sized potatoes
3 sprig fresh coriander (chopped dhania)
1 medium tomato
Use water if desired
Heat oil and then add onion, turmeric & spices to fry for a few seconds (allow onion to soften)
Add masala, ginger & garlic allow to cook for a few seconds (do not burn masala)
Add tomato (when almost cooked stir in meat and allow to sauté)
Turn down heat and cover saucepan
Cook until meat begins to fry up
Add the curry leaves and salt
Add the water (if necessary) and potatoes
Bring to a boil, then turn down to moderate heat
Cook until meat is tender & potatoes are soft
Simmer until ready to serve
Garnish with dhania
The creative hands and spicy souls of Durban’s very own Capsicum Restaurant
Picture from: Nathalie Jessica Koekemoer- Groot
Recipe: Dalene Ingham-Brown
