Durban Mutton Meat Curry
For 2 (For 4)
Potato: 2 (4)
Crackle and Sizzle Tarka Blend: 1 pod (1 pod)
Mutton Mince: 1 pack (2 packs)
Crushed Green Chilli: ½ sachet (1 sachet)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Aromatic Spice Blend: 1 pod (2 pods)
Sauteed Onion Paste: 1 sachet (2 sachets)
Sauteed Tomato Paste: 2 sachets (4 sachets)
Palm Sugar: 1 pod (2 pods)
Coriander: 1 bunch (2 bunches)
Garam Masala: 1 pod (2 pods)
Naan Breads: 1 pack (1 pack)
Per serving: Energy (kcal) 773 Fat 25g of which saturates 1g Carbohydrates 86g of which sugars 21g Protein 49g Salt 1.01g
Durban, South Africa is the most Indian city outside of India by population, its local spin on curry famous in its own right for rich, meaty tomato sauces with extra chilli. For convenience, economy, and lack of access to apartheid-era restaurants, Indian workers developed their own takeaway method, ‘bunny chow’, where half a loaf of white bread is hollowed out and filled with curry. Try at home if you’d like, but for a more sedate experience, we’ve thrown in some nice naan instead.
Preparation time:For 2 - 20 minsFor 4 - 25 mins
Cooking time:For 2 - 60 minsFor 4 - 70 mins
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