An ideal means of honouring National Curry Week (22nd-28th October), Feast Box recipe service features a melange of Eastern dishes for those short on time, each designed to be cooked at home.
Launched by entrepreneur Jyoti Patel – founder of the UK’s largest online Asian grocer, Red Rickshaw – Feast Box provides pre-measured ingredients and simple recipes such as Durban mutton curry, delivered to clients in portions of two-to-four.
“Durban, South Africa is the most Indian city outside of India by population, its local spin on curry famous in its own right for rich, meaty tomato sauces with extra chilli. For convenience, economy, and lack of access to apartheid-era restaurants, Indian workers developed their own takeaway method, ‘bunny chow’, where half a loaf of white bread is hollowed out and filled with curry. Try at home if you’d like, but for a more sedate experience, we’ve thrown in some nice naan instead.”
Crackle and Sizzle Tarka Blend, 1 pod
Mutton Mince, 1 pack
Crushed Green Chilli, ½ sachet
Crushed Garlic, 1 sachet
Crushed Ginger, 1 sachet
Aromatic Spice Blend, 1 pod
Sauteed Onion Paste, 1 sachet
Sauteed Tomato Paste, 2 sachets
Palm Sugar, 1 pod
Coriander, 1 bunch
Garam Masala, 1 pod
Naan Breads, 1 pack
Keeping the skin on (it’s the best bit), dice the potato into 1cm cubes and place in a bowl. Cover with cold water.
In a saucepan, heat a splash of oil and add the crackle and sizzle tarka blend. Fry in the hot oil.
Add the mutton mince into the seasoned oil and cook for 10 minutes on a medium heat to seal. Season with a pinch of salt.
When the mince has browned, add in the green chilli paste (we may have sent you more than you need but add more if you like the heat!), the crushed garlic and the crushed ginger. Mix well and fry for 2 minutes.
Add the aromatic spice blend and mix well into the mince. If the pan gets too dry, add a splash of water to loosen. Next, drain the potatoes and add to the mince mix.
Coat the potatoes in the spiced mince mix and then pour in 800ml of boiling water. Mix well and bring the mixture to a simmer on a medium heat for 20 minutes or until a knife slips through easily, the liquid should evaporate by a third.
Once the curry has simmered, add in the onion paste and mix well. Simmer the onion paste to thicken the sauce for 3-4 minutes.
Next, add in the sachets of tomato paste and palm sugar. Give everything a good mix and simmer for a further 10 minutes.
Whilst the mince is simmering, roughly chop the coriander.
Add in the chopped coriander and the garam masala. Mix well, cover with a lid and leave the pan aside whilst you warm up the naan breads. Place the breads under the grill to warm on both sides.
Serve the mutton mince curry with the naan breads.
Further information on Feast Box can be found here.