A good Durban Mutton Curry is characterised by its fiery heat, higher oil content, typically a tomato base, and the use of potatoes, often referred to as “gravy soakers” by the locals. It traditionally contains a lot of gravy for serving in a hollowed-out white bread half-loaf, but you can also enjoy it with rice or naan bread.

Cooking it over low heat ensures tender, fall-off-the-bone meat. This bold dish pairs beautifully with our Spier 21 Gables Pinotage, a South African gem gaining well-deserved appreciation. The wine’s deep ruby colour and nose of violets, ripe blackberries, and cherries provide a fruity contrast to the curry’s heat. Its full-bodied style and velvety tannins stand up to the rich, gravy-laden mutton, while the Black Forest cake-like flavours complement the dish’s depth. Recipe compliments of Spier Wine Farm.

Serves: 6

Ingredients

• 4 tablespoons (60 ml) canola oil
• 2 onions, finely chopped
• 4 cloves garlic, finely grated
• 4 cm knob ginger, finely grated
• 1-2 African bird’s eye chillies, finely chopped (optional)
• 1.5 kg stewing mutton, cubed
• Salt and pepper, to taste
• 10 fresh curry leaves
• 3 bay leaves
• 2 cinnamon sticks
• 2 teaspoon (10 ml) ground coriander
• 2 teaspoon (10 ml) ground turmeric
• 1 tablespoon (15 ml) ground fennel
• 2 teaspoon (10 ml) ground cumin (jeera)
• 1 teaspoon (5 ml)yellow mustard seeds
• 3 tablespoon (45 ml) hot curry powder or Mother-in-law masala
• 1-2 teaspoon chilli powder (optional, adjust to taste)
• 6 tablespoon (90 ml) tomato paste
• 3 large ripe tomatoes, grated
• 800g UTD potatoes, peeled and cut into large chunks
• 2 cups (500 ml) mutton or vegetable stock
• A handful fresh coriander, chopped, to serve
• Cooked rice, naan, or “bunny chow”-style white bread, for serving

Method

1. Heat oil in a large pot over medium heat and sauté the onions for 5-8 minutes until soft and golden.
2. Add garlic, ginger, and optional chilli, frying for another 2 minutes until fragrant.
3. Add the cubed mutton to the pot and lightly brown it on all sides.
4. Stir in the curry leaves, bay leaves, and all dry spices, coating the meat evenly.
5. Fry for a few minutes to release the flavours.
6. Add tomato paste, grated tomatoes, potatoes, and stock, stirring to combine.
7. Bring the mixture to a simmer, then reduce heat to low.
8. Cover and cook for about 60-75 minutes, or until the meat is tender. Avoid over-stirring; instead, gently swirl the pot occasionally.
9. The curry is ready when the meat is tender and the potatoes have softened, absorbing some of the gravy around the edges.
10. Taste and adjust seasoning with salt and pepper if needed.
11. Garnish with fresh coriander and serve hot with rice, white bread loaf, or your choice of sides and sambals.