Akhals Fiery Mutton Curry
Lamb on the bone, braising spice, a full hand of whole spices and Durban Special — simmered until the meat gives. Made for bunny chows.
Method
Fry the braising spice
Fry the braising spice in the oil and ghee.
Whole spices & ginger garlic
Add in the whole spices and the ginger garlic paste. Fry for a minute.
Lamb & potatoes
Add in the lamb with the potatoes and 3 cups of water. Cook until the meat is soft.
Masala & tomatoes
Add in the Durban Special Masala, the tomatoes and salt. Simmer until the gravy thickens.
Finish
When done, add in chopped coriander leaves. Serve with rice or rotis — excellent for bunny chows.
From the Akhals kitchen
- Want it even hotter? Swap the Durban Special for Mother-in-Law Masala — the notebook approves either way.
Keep the stove on
Mother-in-Law MasalaFiery Chicken & Lamb Curry
The notebook says it plainly: Warning — seriously HOT!! Mother-in-Law Masala, whole spices and potatoes in a gravy that means business. Rice, roti or pap on the side, and something cold to drink.
Special Mix MasalaAkhals Veg Curry
Whatever the garden or the fridge offers — potatoes, beans, carrots, marrows — folded into a Special Mix Masala gravy. Meat-free as written, happy to take chicken or lamb.
Special Mix MasalaAkhals Chicken Curry
The house chicken curry — chicken pieces simmered in browned onion, tomato and Special Mix Masala until the oil rises and the gravy hugs every piece. Weeknight simple, Sunday good.