Mutton Curry

Mutton Curry

Mutton Curry

Recipe by Fatima SydowCourse: Main

Like most recipes, it can be altered to your taste, family preference; affordability and what produce
are available in your region. There are no strict rules to uphold and you can add or take away until
you get the curry taste you and your family loves. This recipe has been made by many generations
before me and as time passed it’s been tweaked here and there, sometimes out of curiosity and
sometimes out of necessity. In the end, make a dish your own and just enjoy the beautiful art of


  • 1 kg mutton pieces

  • 3 onions, peeled and finely chopped

  • 3 tbsp garlic, peeled and finely chopped

  • 1 tbsp ginger, peeled and grated

  • Salt to taste

  • 4 cardamom pods

  • 4 cinnamon sticks

  • 3 tbsp oil

  • 1 tsp turmeric

  • 3 tbsp roasted masala

  • 1 tsp chilli powder

  • 2 tsp mother in law masala

  • 6 potatoes, peeled and cubed

  • Fresh coriander


  • Heat the oil in a large pot; add the onions, salt, cardamom and cinnamon sticks and sauté until golden brown. Add the meat and garlic and ginger and braise for 10 minutes, stirring when required. Add 2 cups of hot water and cook on medium heat for 35 minutes.
  • Next, add all the spices and coat the meat. Braise for 5 minutes, stirring well. Add 1 cup of water and simmer until meat is almost tender. Add the cubed potatoes and simmer until the potatoes are cooked; stirring occasionally and adding a little warm water when needed.
  • Garnish with fresh coriander. Serve with white rice or roti.

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