Durban Lamb/Beef Curry

I grew up in Durban so it seems recipes for a good solid curry have always been in our family. As a young child I remember parties at Granny and Grandpa Short's farmhouse when curry was ordered in from the local Indian community in mild, medium and a small pot of extra hot. My uncles, dad and grandpa sweating and drinking copious amounts of beer, pretending to each other that they were enjoying the super hot stuff.
In the Indian Market, our eyes watering from the chilli powder in the air, you could buy fresh
ly ground spices, masala mixes and greasy paper bags of hot samoosas.
Beware the hot " Mother-in Law's Tounge" masala mix.

Traditionally, the meat was always mutton on the bone - the Hindus don't eat beef - but I do like a beef version too.

Here's a good base recipe -

https://www.curryrecipe.co.za/durban-mutton-curry-recipe/

As with many of my favourite recipes, I cook this curry from my head and it may vary from time to time.
Tips
-I like to use whole spices - Cinnamon sticks, Cassis Bark, Cardomum Pods, Cumin ( Jeera Seeds ), curry leaves and fish them out before serving.
-Freshly chopped Garlic, Ginger and Chilli.
-Extra onions because they cook down and help to thicken the gravy.
-Favourite Masala mix but if you can only get store bought curry powder, it's fine. South African brands - Cartwright's or Rajah!
- Both tomato paste and tinned tomatoes (or fresh chopped).
-Simmer low and slow.
- I cut the potatoes into bite sized chunks and add them about 40 towards the end.
-Make a lot, it always tastes better on the second day.

- Garnish with Fresh Coriander ( Dhania )
-Serve with rice or roti or as a Bunny Chow.
- Sides
  Cucumber Raita
  Sliced banana and dessicated cocnut
  Mrs. Balls Chutney
  Sambal of chopped tomato, green      pepper and onion
  Atchar

There's also a YouTube video of the recipe from the Durban institution, The Britannia Hotel in the link above. 

And we'll have to do another bunny chow post too...