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Mutton Curry



  • 1 kg lamb (shoulder)
  • 4 medium potatoes
  • 1 large onion
  • 1 large tomatoes
  • 4 stems of fresh curry leave
  • 10 stems of fresh coriander to garnish
  • 1 1/2 teaspoons of garlic paste
  • 1 1/2 teaspoons of ginger paste
  • 7 teaspoons of chilli powder
  • 5 teaspoons of garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon yellow food colouring
  • 3/4 cup oil
  • Rough salt to taste
  • Water
  • RICE
    • 2 cups of rice
    • Rough salt to taste
    • 1 tablespoon oil


  1. Put one large pot onto medium heat
  2. Add oil to the heated pot
  3. Add onions to the heated oil and allow to golden brown
  4. Add all the chilli powder, garam masala, turmeric powder and some of the yellow food colouring to a separate bowl and mix well
  5. Gently add the spice mixture to the browned onions whilst still on heat and stir well
  6. Add the garlic, ginger paste and curry leaves to the pot, stir well
  7. Immediately thereafter add the cubed lamb to the pot and ensure that the meat is coated well with the spices
  8. Add salt to taste and stir
  9. Replace the lid of the pot and allow to cook for about 15-20 minutes until the lamb is cooked and almost tender
  10. Place the halved potatoes in a separate bowl and mix with some food colouring
  11. Add the potatoes to the cooking lamb
  12. Add some water and allow the potatoes to cook and soften with the lamb
  13. When the potatoes are almost cooked or soft add in the diced tomatoes
  14. Check if the potatoes are cooked and softened by piercing it with a knife
  15. Once the potatoes are soft, turn off the heat and garnish with the chopped coriander
  16. RICE:
    1. Rinse rice and place in a large pot
    2. Add boiling water to the pot and make sure the rice is totally covered with the water
    3. Add salt to taste
    4. Oil to the water
    5. Add oil to the water
    6. Stir gently and allow to boil until the rice is softened
    7. Return the rice to the pot