3kg Durban Mutton Curry Recipe for Crowds: Perfect for Celebrations and Gatherings

When it came to celebrating my mother’s recent birthday, our family gathered for a sumptuous feast that included a mouthwatering spread of trotters and beans curry alongside a fragrant 3kg Durban lamb curry. 

My talented mother-in-law took charge of preparing the trotters and beans curry for a party of fourteen, while I undertook the delightful task of crafting the flavourful lamb curry. With the generous yield of 3 kilograms of succulent lamb, a generously sized cooking pot was a necessity for this culinary endeavour.

For this grand occasion, I opted for my trusty 40cm pot—a kitchen tool that doesn’t see much use in my day-to-day cooking routine, but proved to be the perfect companion for this exceptional dish. While my usual cooking endeavours involve around 1 kilogram of meat, the challenge of scaling up to 3 kilograms of lamb was met with enthusiasm and creativity, resulting in a curry that was nothing short of extraordinary.

If you ever find yourself tasked with catering to a sizeable gathering of 12 to 15 , allow me to share the meticulously crafted recipe below that promises to impress and satisfy even the most discerning palates.

• 3 kg of tender lamb
• 2 finely chopped onions
• 3 succulent tomatoes
• 9 UTD medium-sized potatoes
• 150 ml of high-quality vegetable oil
• 5 sprigs of aromatic curry leaves
• 6 slices of vibrant green chillies
• 3 heaped teaspoons of ginger and garlic paste

Whole Spices:

• 3 cloves
• 2 cinnamon sticks
• 6 elachi (cardamom) pods
• 3 teaspoons of jeera (cumin) seeds
• 3 teaspoons of fennel seeds
• 3 bay leaves

Ground Spices:

• 1 1/2 teaspoons  turmeric
• 3 teaspoons dhania (coriander) and jeera (cumin) powder
• 3 teaspoons garam masala
• Your choice of 6 tablespoons of mild Kashmiri special mix masala or 12 tablespoons of medium-hot Kashmiri special mix masala
• Rough salt
• 1 1/2 – 2 cups of steaming hot water
• Fresh coriander

METHOD

1. Heat vegetable oil in a medium-sized pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Add whole spices, including bay leaf, chillies, curry leaves, and ginger-garlic paste. Mix well to coat everything.
4. Incorporate ground spices—turmeric, dhania and jeera powder, and garam masala—into the oil and stir until well mixed.
5. Add Kashmiri masala and continue stirring.
6. Introduce grated tomato to the pot and mix for 2 minutes. Allow it to simmer for approximately 5-7 minutes until the oil starts to surface.
7. Add lamb pieces and coat them thoroughly with the spice mixture. Simmer for 20 minutes, stirring occasionally every 5-7 minutes.
8. Pour in 1/2 cup of hot water, mix well, and let it simmer for an additional 5 minutes.
9. Arrange the cubed potatoes around the meat, allowing them to cook in the flavourful gravy.
10. Garnish with fresh coriander and serve.

Serving Suggestions:

Indulge in the splendour of this 3kg Durban lamb curry by pairing it with your choice of steaming rice, soft bread, traditional roti, or fresh naan and not forgetting a refreshing carrot salad, creating an experience that satisfies both the palate and the soul.

For a full lamb curry tutorial watch : https://www.youtube.com/watch?v=1sWCDAW7p-E&t=2s