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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