Indian Delight 11/23/14

Mutton or Lamb Curry with Potato Recipe

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 thickened 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)
1 medium sized onion
2 grated tomatoes
1 large potato cut into 4 or 8 pieces
2 sprigs of thyme
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
teaspoon of mustard seeds
teaspoon of cumin seeds (jeera)
teaspoon fennel seed
Oil
1 heaped tablespoon of curry masala
1 teaspoon chilli powder
teaspoon of turmeric
teaspoon of mixed coriander (dhania) and cumin (jeera) powders
Salt to taste
Fresh coriander (dhania) finely chopped
1 bay leaf
3 leaves of mint
Method
1. Heat oil in a large pot.

2. Add an onion finely sliced, 1 sprig of thyme and curry leave, 2 blades or
leaves of spring onions, 2 mint leaves cut into half,1 slit chilli, aniseed, bayleaf,
cinnamon stick, black cardomon (elachi), mustard seeds, cumin and cinnamon.
3. Simmer until the onions become transparent. Add masala, turmeric, chilli
powder, cumin and coriander 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. If you have excess water from the meat, then
allow it to fry out.
9. Once the consistency of the oil and masala begins to thicken, add in the grated
tomato, and the remaining portions of grated onion, thyme, curry leaves, and
spring onion.
10.Allow the curry to simmer for 3-4 minutes then add in the potato.
11.Continue cooking until the potato softens and the tomatoes have completely
melted.
12.Remove the pot from the heat.
13.Optional : In a separate pan add a tablespoon of oil, a tablespoon of masala,
teaspoon of mixed cumin and coriander powder, a pinch of turmeric and a
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.
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).