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Mutton Curry Dish with Potato


Serve this spicy dish with some rice and sambals.

Serves 6-8


  • 30-45ml (2-3 tbsp) oil
  • 3 cardamom pods, crushed
  • 3 whole cloves
  • 1 star anise, broken up
  • 2 bay leaves
  • 2 cinnamon sticks
  • 10ml (2 tsp) fennel seeds
  • 5-7 curry  leaves
  • 1 large onion, chopped
  • 15ml (1 tbsp) crushed garlic
  • 15ml (1 tbsp) crushed ginger
  • 60-75ml (4-5 tbsp) mixed masala spice
  • 1kg lamb shoulder, cut into bite-sized pieces
  • Salt
  • 60ml (4 tbsp) tomato purée
  • 6 medium potatoes, peeled and halved
  • Hot water, as needed
  • Handful fresh coriander, chopped


  1. Heat oil in a large saucepan, add the whole spices and allow them to crackle for a few minutes to release the lovely aroma and flavour.
  2. Add the curry leaves, onion, garlic and ginger and stir-fry until the onions soften.
  3. Stir in the masala and add the meat. Season with salt and mix to combine. Reduce the heat and cook until the meat juices are released.
  4. When the meat is well braised and the oil separates, add tomato purée, potatoes and enough water to cover. Cover with a lid and cook                                                                                                     until the potatoes are tender and the gravy reduced and thickened. Garnish with coriander and serve with ghee-fried rice.