Vanessa’s Incredible Mutton Curry on Sourdough
Hey all , this is my tried and tested recipe for many years. The only thing on this curry, I used a new blend of Kashmiri chili powder that I am trying out and boy is it good . This recipe is the one I use for look lamb, chicken and beef curry.
I use about 3 lbs / 1.36kg’s lamb shank cut up in about 1/2 inch slices and add some lamb cubes for extra meat
- Prep Time: 10
- Cook Time: 60
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: Durban Curry
- Method: Moderate
- Cuisine: Indian
Ingredients
Scale
- 1 medium onion sliced fine
- 1 tablespoon fresh ground ginger and garlic
- 1 large ripe tomato
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 2 tablespoons Durban mix masala
- 2 teaspoons chilli powder/Kashmiri
- 2 sticks of cinnamon
- 4 whole cardamom pods or ground cardamom 1/2 teaspoon
- Curry leaves if available
- 3 potatoes cut in quarters
- Half a cup cilantro washed and chopped
- Vegetable oil/ enough to cover the bottom of a large pot
Instructions
- Brown onion with cinnamon and cardamom , when browned remove cardamom / if using ground add after the masala is braised
- Add all spices mix for a minute then add meat with one large red tomato cubed, and ginger and garlic and curry leaves.
- Let it cook on high heat until the water comes out of meat, then add salt to taste and lower to medium heat and cook about 45 minutes till lamb is tender then add half a cup of hot water with potatoes and cook till potatoes are soft.
- Garnish with dhania
- Enjoy with rice and sambas or roti or a Lekka bunny!!
Notes
For chicken I use a whole chicken cut up or wings and thighs or a mixture of bone on and breasts
For beef curry, I use the same recipe, and use about 1kg beef and 2 large potatoes cut in 8 pieces
