Durban Curry Lovoers original blend masala ORIGINAL BLEND 200g R69.00
mild durban masala Mild Durban Masala (200g) R69.00

Mutton Masala (200g)

R69.00

This is the Original Durban Curry Lovers All-in-One Masala, which has been slightly tweaked for Lamb & Mutton. (200g)

Durban Curry Lovers All in One Masala, is a ultra premium, hand blended, artisanal product which has been specially blended to turn any amateur cook into a curry master.

There is no need to add any other whole or powdered spices, when using this true all-in-one masala. It only takes 4 tablespoons per kg of your favourite meat or protein, to cook a perfectly balanced Durban Curry with a beautiful red colour, irresistible aroma and a flavour that takes you back to the real flavours of Durban.

There are no additives, preservatives, colourants or any fillers of any type in this Kashmiri Chilli based product. It is gluten & soya free.

Out of stock

Durban Curry Lovers, all-in-one, mutton masala
Mutton Masala (200g)
R69.00
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durban curry

Mutton / Lamb Curry

Print Recipe
A simple, easy to follow, step-by-step recipe to cook a lamb or mutton curry
Course Main Course
Cuisine Indian
Keyword durban, lamb, mutton

Ingredients

  • 120 ml Vegetable Oil
  • 220 g Thinly sliced onion or grated
  • 1 Tbsp Ginger & Garlic Fresh, ground in pestle & mortar
  • 1 sprig Fresh Curry Leaves
  • 2 ea Split Green Chillies Optional
  • 4 Tbsp DCL all-in-one Mutton Masala (32g)
  • 1 kg Mutton or Lamb Pieces
  • 200 g Jam Tomatoes Chopped
  • 2-3 ea Potatoes, quartered Pricked with fork to absorb the gravy
  • 1 cup Water as needed optional
  • 1 bunch Fresh Dhania (coriander)
  • Salt to Taste

Instructions

  • Add oil to pot and warm to medium heat
  • Add curry leaves
  • Add Chillies
  • Add Onions, saute until translucent
  • Add ginger & garlic, mix and saute until onions start to change colour
  • Reduce heat, add masala and mix well into the onions. Allow to temper for 1 minute.
  • Add the Mutton or Lamb, mix well and gradually increase temperature, taking GREAT CARE, not to burn the masala.
  • Braise the Mutton / Lamb for around 20 minutes on a medium heat, turn down the heat if the pot wants to burn.
  • Add tomatoes, mix well and continue to braise until the tomatoes have completely broken down and incorporated into the gravy.
  • I like to add some salt at this stage, some prefer to add after the meat.
  • Mutton will take longer, but continue to braise until the meat is soft.
  • Add the potatoes, reduce heat, cover and cook until the potatoes are soft, adding water & mixing when necessary, checking salt.
  • Add half the fresh dhania about 10 minutes until ready
  • When the potatoes are soft, you have a beautiful gravy & the meat is soft, remove from heat ad garnish with fresh dhania
  • Enjoy
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