Judy's Kitchen

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18/06/2026

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Durban Mutton CurryIngredients1 kg mutton (bone-in preferred)4 tbsp oil2 large onions, sliced2 potatoes, quartered2 toma...
18/06/2026

Durban Mutton Curry

Ingredients
1 kg mutton (bone-in preferred)
4 tbsp oil
2 large onions, sliced
2 potatoes, quartered
2 tomatoes, chopped (or 200 ml tomato puree)
2 tbsp ginger-garlic paste
2–3 sprigs curry leaves
Fresh coriander for garnish
Salt to taste
Water as needed

Whole spices
1 cinnamon stick
2 bay leaves
2 star anise
1 tsp fennel seeds
3 cloves
3 green cardamom

Spice mix
2 tsp Kashmiri chilli powder
1 tsp hot chilli powder
1 tsp turmeric
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala

Method
1. Brown onions & whole spices
Heat oil in a heavy pot. Add whole spices and fry for 30 seconds. Add onions and cook until deep golden brown.

2. Add aromatics
Add curry leaves and ginger-garlic paste. Fry 1–2 minutes.

3. Cook masala
Lower heat. Add all powdered spices with a splash of water. Fry until aromatic and oil begins separating.

4. Bhuno the mutton
Add mutton and salt. Mix well and fry 8–10 minutes until meat is coated and slightly browned.

5. Add tomatoes
Add chopped tomatoes/puree. Cook until soft and oil separates.

6. Slow cook
Add 2–3 cups hot water. Cover and cook on low:
Pressure cooker: 5–6 whistles
Pot: 1.5–2 hours

7. Add potatoes
Add potatoes midway or after pressure cooking. Cook until soft and gravy thickens.

8. Finish
Sprinkle garam masala and coriander. Rest 10 minutes before serving.

Durban Curry Tips
Durban curry is known for extra heat and visible red oil.
Potatoes are essential—they absorb the gravy beautifully.
Slightly oily gravy gives authentic flavor. �
currylovers.co.za +1
Best with: steamed rice, roti, or bread.

Mutton KarahiIngredients1 kg mutton (with bone)4 tomatoes, finely chopped2 onions, sliced (optional, traditional karahi ...
18/06/2026

Mutton Karahi

Ingredients
1 kg mutton (with bone)
4 tomatoes, finely chopped
2 onions, sliced (optional, traditional karahi often skips onions)
2 tbsp ginger-garlic paste
3–4 green chilies, slit
½ cup yogurt (optional, for softer mutton)
5 tbsp oil/ghee
Salt to taste
Whole spices
1 tsp cumin seeds
1 black cardamom
3–4 cloves

Powder spices
1 tsp turmeric
2 tsp red chili powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp black pepper
1 tsp garam masala
Finishing
1 inch ginger, julienned
Fresh coriander
1 tsp kasuri methi
1 tbsp butter/ghee

Method
Heat oil/ghee in a karahi. Add cumin and whole spices.
Add mutton and fry on high heat for 6–8 mins.
Add ginger-garlic paste and cook 2 mins.
Add onions (if using) and cook until golden.
Add tomatoes, salt, and all powder spices. Mix well.
Cover and cook on low heat 45–60 mins (or pressure cook for faster cooking). Add little water if needed.
Once mutton is tender, uncover and cook on high heat until masala thickens.
Add green chilies, ginger, kasuri methi, and butter.
Bhuno well until oil separates.

Serve with
Naan
Tandoori Roti
Rumali Roti
Tip: For authentic karahi taste, use lots of tomatoes, fresh ginger, and cook on high heat at the end.

Chicken Bhuna MasalaIngredients750 g chicken (bone-in preferred)3 onions, finely sliced2 tomatoes, chopped2 tbsp ginger-...
18/06/2026

Chicken Bhuna Masala

Ingredients
750 g chicken (bone-in preferred)
3 onions, finely sliced
2 tomatoes, chopped
2 tbsp ginger-garlic paste
2–3 green chilies, slit
½ cup curd (yogurt)
4 tbsp oil/ghee

Whole spices
1 bay leaf
1 inch cinnamon
3 cloves
2 cardamoms
Powder spices
1 tsp turmeric
2 tsp red chili powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
Salt to taste

Optional for extra flavor
1 tsp kasuri methi
Fresh coriander
1 tsp lemon juice

Method
Heat oil/ghee. Add whole spices and fry for 30 seconds.
Add onions and cook until deep golden brown.
Add ginger-garlic paste + green chilies. Fry 2 mins.
Add tomatoes and cook till soft and oil separates.
Add all powder spices and fry on low heat.
Add curd and mix continuously.
Add chicken and salt. Cook on high heat 5–7 mins, stirring well.
Lower heat, cover, and cook 25–30 mins. Chicken will release water.
Remove lid and bhuno (cook while stirring) till masala thickens and coats chicken.
Finish with garam masala, kasuri methi, lemon juice, and coriander.

Serving
Best with:
Naan
Roti
Jeera Rice
Tip: For darker, richer bhuna flavor, cook onions slowly until deeply browned.

Mutton Nihari Ingredients (Serves 4–5)For mutton:1 kg mutton (bone-in preferred)4 tbsp oil or gheeWhole spices:2 bay lea...
18/06/2026

Mutton Nihari

Ingredients (Serves 4–5)
For mutton:
1 kg mutton (bone-in preferred)
4 tbsp oil or ghee

Whole spices:
2 bay leaves
1 black cardamom
4 green cardamoms
5 cloves
1-inch cinnamon
Other ingredients:
3 onions, thinly sliced
2 tbsp ginger-garlic paste
1 cup yogurt
2 tbsp wheat flour (or atta slurry for thickening)
5–6 cups hot water
Salt to taste

Powder spices:
2 tbsp coriander powder
1 tsp turmeric
2 tsp red chilli powder
1 tsp Kashmiri chilli
1 tsp cumin powder
½ tsp black pepper
½ tsp garam masala
¼ tsp nutmeg powder (optional)

For garnish
Ginger juliennes
Coriander leaves
Green chillies
Lemon wedges

Method
1. Fry onions Heat oil/ghee in a heavy pot. Fry sliced onions until deep golden brown.

2. Add spices Add whole spices and ginger-garlic paste. Sauté 1–2 mins.
3. Bhuno mutton Add mutton and cook on high heat for 8–10 mins until browned.

4. Add masala Add all powdered spices, salt, and yogurt. Cook until oil separates.
5. Slow cook Add hot water, cover, and cook on low for 2.5–3 hours until meat becomes very tender.
(Pressure cooker: 7–8 whistles + simmer 15 mins)

6. Thicken gravy Mix flour with little water into a smooth slurry. Add slowly and cook 10–15 mins until gravy thickens.

7. Final finish Sprinkle garam masala and simmer 5 mins.
Serve hot with
Butter naan
Tandoori roti
Kulcha
Steamed rice
Tip: For restaurant-style nihari, add 1 tbsp ghee and a pinch of kewra water at the end.

Here’s a rich, spicy Indian-style Mutton Masala—thick gravy, bold spices, and tender meat.Ingredients750 g mutton (bone-...
18/06/2026

Here’s a rich, spicy Indian-style Mutton Masala—thick gravy, bold spices, and tender meat.

Ingredients
750 g mutton (bone-in preferred)
3 onions, finely sliced
3 tomatoes, chopped
2 tbsp ginger-garlic paste
3–4 green chilies
½ cup curd (yogurt)
4 tbsp oil or ghee
Whole spices
2 bay leaves
1-inch cinnamon
4 cloves
4 green cardamoms
1 tsp cumin seeds
Powder spices
1 tsp turmeric
2 tsp red chili powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp black pepper
Salt to taste
For finishing
Fresh coriander
1 tsp kasuri methi (optional)
1 tbsp ghee

Method
1) Marinate
Mix mutton with:
Curd
Half ginger-garlic paste
Turmeric
Salt
Marinate for 30 minutes to 2 hours

2) Prepare masala
Heat oil/ghee. Add whole spices and cumin seeds.
Add onions and fry until deep golden brown.
Add remaining ginger-garlic paste and green chilies. Sauté 2 minutes.
Add tomatoes and cook till soft.
Now add:
Red chili powder
Coriander powder
Cumin powder
Black pepper
Cook till oil separates.

3) Cook mutton
Add marinated mutton.
Cook on high heat for 8–10 minutes, stirring well.
Bhuno properly until meat changes color and masala coats it.

4) Pressure cook
Add 1–1½ cups hot water.
Pressure cook:
Goat/mutton: 5–7 whistles or 25–30 mins
(Adjust depending on tenderness.)

5) Finish
Open lid and simmer until gravy thickens.
Add:
Garam masala
Kasuri methi
1 tbsp ghee
Cook 3–4 minutes.
Garnish with fresh coriander.

Mutton Masala
Best with
Naan
Roti
Jeera rice
Plain rice
For extra restaurant-style flavor, add 1 tbsp cream at the end.

Mutton KarahiIngredients1 kg mutton (bone-in preferred)4 tbsp oil or ghee3 large onions, sliced4 tomatoes, finely choppe...
18/06/2026

Mutton Karahi

Ingredients
1 kg mutton (bone-in preferred)
4 tbsp oil or ghee
3 large onions, sliced
4 tomatoes, finely chopped/pureed
2 tbsp ginger-garlic paste
3–4 green chilies, slit
½ cup yogurt (optional, for richer gravy)

Whole Spices
1 bay leaf
1 black cardamom
4 green cardamoms
4 cloves
1-inch cinnamon
Powder Spices
2 tsp red chili powder
1 tsp turmeric
2 tsp coriander powder
1 tsp cumin powder
1 tsp black pepper
Salt to taste

Finishing
1 tsp garam masala
1 tsp kasuri methi
Fresh coriander
Ginger juliennes
Lemon wedges

Method
1. Fry mutton
Heat oil/ghee in a karahi. Add whole spices. Add mutton and fry on high heat for 8–10 mins until browned.

2. Add onions
Add sliced onions and cook until golden brown.
3. Add ginger-garlic
Cook 2 minutes till raw smell disappears.

4. Add spices
Mix red chili, turmeric, coriander, cumin, black pepper, and salt.
5. Add tomatoes
Cook until tomatoes break down and oil starts separating.

6. Slow cook
Add 1–1.5 cups hot water, cover, and cook:
Pressure cooker: 4–5 whistles
OR
Pot: 60–90 mins until tender

7. Final karahi finish
Open lid, cook uncovered on high flame till gravy thickens. Add yogurt (optional), green chilies, garam masala, kasuri methi.

8. Garnish
Top with coriander and ginger juliennes.
Serve with
Naan
Roti
Jeera rice

Pro tip
For authentic karahi flavor, use extra tomatoes, green chilies, and ghee, keeping onions minimal. The masala should be thick and cling to the meat.

Rogan JoshIngredients1 kg mutton (bone-in, medium pieces)4 tbsp mustard oil / ghee1 cup yogurt (whisked)2 onions (option...
18/06/2026

Rogan Josh

Ingredients
1 kg mutton (bone-in, medium pieces)
4 tbsp mustard oil / ghee
1 cup yogurt (whisked)
2 onions (optional; traditional Kashmiri version often skips onions)
2 tbsp ginger powder (saunth)
1 tbsp fennel powder
2 tsp Kashmiri red chilli powder
1 tsp regular chilli powder (optional)
½ tsp turmeric
1 tsp garam masala
4 green cardamoms
1 black cardamom
4 cloves
1-inch cinnamon
1 bay leaf
¼ tsp asafoetida (hing)
Salt to taste
3–4 cups hot water
For extra color (optional)
1 tsp ratan jot infused in warm oil (traditional)

Method
1. Sear the mutton
Heat mustard oil until smoky.
Add whole spices and hing.
Add mutton and fry on high heat for 8–10 minutes until browned.

2. Add spices
Lower heat.
Add Kashmiri chilli, turmeric, ginger powder, and fennel powder.
Mix quickly so spices don’t burn.

3. Add yogurt
Add whisked yogurt gradually while stirring continuously.
Cook till oil separates.

4. Slow cook
Add hot water and salt.
Cover and cook on low heat for 60–90 mins until mutton is tender.
(Pressure cooker: 5–6 whistles)

5. Finish
Add garam masala.
Add ratan jot oil for authentic red color.
Simmer 5 more minutes.

Serving
Serve hot with:
Steamed rice
Naan
Kashmiri Pulao

Tip: For authentic Kashmiri flavor, skip tomato and heavy onion masala—the magic comes from yogurt, fennel, and ginger powder.

Aloo Mutton CurryIngredients750 g mutton (bone-in preferred)3 medium potatoes, peeled & halved3 onions, finely sliced2 t...
18/06/2026

Aloo Mutton Curry

Ingredients
750 g mutton (bone-in preferred)
3 medium potatoes, peeled & halved
3 onions, finely sliced
2 tomatoes, chopped
2 tbsp ginger-garlic paste
3–4 green chilies
½ cup yogurt
4 tbsp oil or ghee

Whole spices
2 bay leaves
1 black cardamom
3 green cardamoms
4 cloves
1-inch cinnamon

Powder spices
1 tsp turmeric
2 tsp red chili powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
Salt to taste

Method
1. Fry potatoes
Heat oil and lightly fry potatoes till golden.
Remove and keep aside.

2. Cook onions
In the same oil, add whole spices.
Add onions and fry till deep golden brown.

3. Bhuno the masala
Add ginger-garlic paste and green chilies.
Add tomatoes and cook till soft.
Add turmeric, chili, coriander, cumin, and salt.
Cook until oil separates.

4. Cook mutton
Add mutton and bhuno on medium-high heat for 10–15 mins.
Add yogurt and cook another 5 mins.

5. Slow cook
Add 3–4 cups hot water.
Cover and cook until mutton is 80% tender
(45 mins in pressure cooker / 1.5 hrs in pot).

6. Add potatoes
Add fried potatoes.
Cook 15–20 mins until potatoes are soft and gravy thickens.

7. Finish
Sprinkle garam masala.
Rest 10 mins before serving.

Serve with
Steamed rice
Roti
Naan
Best flavor comes after resting for 30 minutes.

Railway Mutton CurryIngredients750 g mutton (bone-in preferred)3 tbsp oil or ghee2 onions, sliced2 tomatoes, chopped2 po...
17/06/2026

Railway Mutton Curry

Ingredients
750 g mutton (bone-in preferred)
3 tbsp oil or ghee
2 onions, sliced
2 tomatoes, chopped
2 potatoes, halved
2 tbsp ginger-garlic paste
2 green chilies
Whole spices
2 bay leaves
1-inch cinnamon
4 cloves
4 green cardamom
1 tsp cumin seeds
Powder spices
1 tsp turmeric
2 tsp coriander powder
1 tsp cumin powder
1 tsp Kashmiri chili powder
1 tsp black pepper
1 tsp garam masala

For tang
1 tbsp vinegar or tamarind water
Salt to taste
Fresh coriander

Method
1. Brown the mutton Heat oil/ghee. Add whole spices and fry 30 sec. Add onions and cook till golden brown.

2. Build masala Add ginger-garlic paste and green chilies. Fry 2 mins. Add tomatoes and cook till soft.
Add all powdered spices + salt. Cook until oil separates.

3. Bhuno Add mutton and cook on high heat for 8–10 mins till well coated and lightly browned.

4. Pressure cook Add potatoes and 3 cups water. Pressure cook:
5–6 whistles (pressure cooker), or
40–50 mins on low flame

5. Finish Open lid, add vinegar/tamarind water and garam masala. Simmer 10 mins till gravy thickens.
Garnish with coriander.

Best served with
Steamed rice
Bread
Dinner rolls
The curry tastes even better after resting for 2–3 hours.

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