I was given this recipe from a curry vendor at the Indian Market in Durban, South Africa. He called himself the ‘King of Curry Kings’.
1 kg of mutton (or any other meat such as chicken or lamb)
1 cup oil (Canola is best)
2 medium tomatoes – sliced or 1 tin whole peeled tomatoes
Whole mixed curry spices
2 tsp chopped ginger and garlic (or use fresh ginger and 2 smashed cloves of garlic)
1 ½ tbsp curry powder (medium)
1 medium onion – sliced
some coriander leaves (optional)
1 tbsp seeded raisins (added last 10 – 15 min of cooking time)
Cut meat into cubes. Add curry powder, ginger, garlic and salt to taste. Mix well and keep one side until needed.
Heat the oil to near boiling point. Put in sliced onion and 1 ½ tbsp whole mixed curry spices. Add mutton when the onion is golden brown. Stir and fry for about 10 minutes. Add ½ cup water and cook for a few minutes. Add the tomatoes and cook for 20 minutes. Add another cup of water to make a gravy and cook for a further 10 minutes.
Serve sprinkled with coriander leaves and with rice and sambals.
Sambals can be made by chopping up one firm tomato and one onion. (Add a chopped chilly if you wish.) Sprinkle over some vinegar and olive oil.
Chopped bananas and coconut can be sprinkled over. Chutney is always delicious with curry.