How To Make: Durban Mutton Curry

An ideal means of honouring National Curry Week (22^nd-28^th October), Feast Box recipe service features a melange of Eastern dishes for those short on time, each designed to be cooked at home.

Launched by entrepreneur Jyoti Patel – founder of the UK’s largest online Asian grocer, Red Rickshaw – Feast Box provides pre-measured ingredients and simple recipes such as Durban mutton curry, delivered to clients in portions of two-to-four.

“For convenience, economy, and lack of access to apartheid-era restaurants, Indian workers developed their own takeaway method, ‘bunny chow’, where half a loaf of white bread is hollowed out and filled with curry. Try at home if you’d like, but for a more sedate experience, we’ve thrown in some nice naan instead.”

Mutton Curry Recipe

Ingredients

Serves two

• Potato, 2
• Crackle and Sizzle Tarka Blend, 1 pod
• Mutton Mince, 1 pack
• Crushed Green Chilli, ½ sachet
• Crushed Garlic, 1 sachet
• Crushed Ginger, 1 sachet
• Aromatic Spice Blend, 1 pod
• Sauteed Onion Paste, 1 sachet
• Sauteed Tomato Paste, 2 sachets
• Palm Sugar, 1 pod
• Coriander, 1 bunch
• Garam Masala, 1 pod
• Naan Breads, 1 pack

Method

1. Keeping the skin on (it’s the best bit), dice the potato into 1cm cubes and place in a bowl. Cover with cold water.
2. In a saucepan, heat a splash of oil and add the crackle and sizzle tarka blend. Fry in the hot oil.
3. Add the mutton mince into the seasoned oil and cook for 10 minutes on a medium heat to seal. Season with a pinch of salt.
4. When the mince has browned, add in the green chilli paste (we may have sent you more than you need but add more if you like the heat!), the crushed garlic and the crushed ginger. Mix well and fry for 2 minutes.
5. Add the aromatic spice blend and mix well into the mince. If the pan gets too dry, add a splash of water to loosen. Next, drain the potatoes and add to the mince mix.
6. Coat the potatoes in the spiced mince mix and then pour in 800ml of boiling water. Mix well and bring the mixture to a simmer on a medium heat for 20 minutes or until a knife slips through easily, the liquid should evaporate by a third.
7. Once the curry has simmered, add in the onion paste and mix well. Simmer the onion paste to thicken the sauce for 3-4 minutes.
8. Next, add in the sachets of tomato paste and palm sugar. Give everything a good mix and simmer for a further 10 minutes.
9. Whilst the mince is simmering, roughly chop the coriander.
10. Add in the chopped coriander and the garam masala. Mix well, cover with a lid and leave the pan aside whilst you warm up the naan breads. Place the breads under the grill to warm on both sides.
11. Serve the mutton mince curry with the naan breads.

Further information on Feast Box can be found here.

RELATED

• https://www.thelondoneconomic.com/food-drink/restaurant-review-curry-room/20/02/
• https://www.thelondoneconomic.com/food-drink/jamavar-recipes-national-geographic-food/29/11/
• https://www.thelondoneconomic.com/food-drink/make-thai-green-curry/24/07/

Print

Durban Mutton Curry

A local spin on curry famous in its own right for rich, meaty tomato sauces with extra chilli.

Course Main Course

Cuisine Indian

Keyword Lamb

Servings 2

Author Jon Hatchman

Ingredients

• 2 Potatoes
• 1 pod Crackle and Sizzle Tarka Blend
• 1 pack Mutton Mince
•  ½  sachet Crushed Green Chilli
• 1 sachet Crushed Garlic
• 1 sachet Crushed Ginger
• 1 pod Aromatic Spice Blend
• 1 sachet Sauteed Onion Paste
• 2 sachet Sauteed Tomato Paste
• 1 pod Palm Sugar
• 1 bunch Coriander
• 1 pod Garam Masala
• 1 pack Naan Breads

Instructions

• Keeping the skin on (it’s the best bit), dice the potato into 1cm cubes and place in a bowl. Cover with cold water.
• In a saucepan, heat a splash of oil and add the crackle and sizzle tarka blend. Fry in the hot oil.
• Add the mutton mince into the seasoned oil and cook for 10 minutes on a medium heat to seal. Season with a pinch of salt.
• When the mince has browned, add in the green chilli paste (we may have sent you more than you need but add more if you like the heat!), the crushed garlic and the crushed ginger. Mix well and fry for 2 minutes.
• Add the aromatic spice blend and mix well into the mince. If the pan gets too dry, add a splash of water to loosen. Next, drain the potatoes and add to the mince mix.
• Coat the potatoes in the spiced mince mix and then pour in 800ml of boiling water. Mix well and bring the mixture to a simmer on a medium heat for 20 minutes or until a knife slips through easily, the liquid should evaporate by a third.
• Once the curry has simmered, add in the onion paste and mix well. Simmer the onion paste to thicken the sauce for 3-4 minutes.
• Next, add in the sachets of tomato paste and palm sugar. Give everything a good mix and simmer for a further 10 minutes.
• Whilst the mince is simmering, roughly chop the coriander.
• Add in the chopped coriander and the garam masala. Mix well, cover with a lid and leave the pan aside whilst you warm up the naan breads. Place the breads under the grill to warm on both sides.
• Serve the mutton mince curry with the naan breads.