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Durban Curry (Mutton or Lamb, Chicken, Beef)

This is a recipe I owe to a friend who returned from South Africa with a jar of Durban Masala Mix and some recipes. For anybody who is interested the mix and recipes come from Reddy’s Oriental Spices & Take-Away, 78 Indian Market, Victoria Street, Durban 4001, Natal, R.S.A. +27 +31 +3063176

1 kg chicken, Lamb, Mutton or Beef
1 medium onion
1 large tomato
1 tbsp crushed ginger & garlic
4 tspn Durban masala (The original recipe uses ‘Mother-in-law roasted masala, vary this ingredient to your choice of potency)
1 tspn ground turmeric
2 tspn garam masala
1 stick cinnamon
2/3 curry leaves
2 tbsp cooking oil (vegetable oil)
Fresh coriander for garnish
Salt to taste

Cut the meat into suitable portions

Peel and slice the onion

Remove the skin from the  tomato and cut into small pieces

Heat the oil and add the cinnamon stick, onion, curry leaves. Fry until light golden brown.

Add the masala mix, turmeric, ginger, garlic and tomato. Cook and stir into a puree.

Add the meat and salt to taste and cook on a medium heat until the meat is tender. Be careful to prevent any burning.

When the meat has cooked, add the garam masala mixture. Then simmer for a further 10 minutes on a low heat.

Serve and garnish with fresh coriander leaves.


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