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 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.
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.