Durban mutton curry

Step 1: Heat ¼ cup sunflower oil in a heavy pot over a medium heat. Add 1 cinnamon stick, 3 green cardamom pods, 1 star anise, 1 tsp fennel seeds, 1 tsp cumin seeds and 15 curry leaves and let them sizzle for 30 seconds, until the leaves crackle.

Step 2: Add 2 onions and cook, stirring, until a deep golden brown.

Step 3: Stir in 2 tbsp ginger-garlic paste and 2 green chillies for 1 minute.

Step 4: Turn the heat down to low and add 3 tbsp Durban red masala (hot), ½ tsp ground turmeric, 1 tsp ground coriander and 1 tsp ground cumin with 2 tablespoons of water. Stir for 1–2 minutes until the paste darkens and smells toasty; add another splash of water the moment it catches.

Step 5: Add 2 ⅝ lb bone-in mutton and 2 tsp salt, raise the heat to medium-high and turn the meat in the masala until every piece is coated and sealed.

Step 6: Add 3 ripe tomatoes, cover and cook over a medium-low heat, stirring now and then, until the tomatoes have melted and red oil shows around the edges.

Step 7: Pour in 2 cups hot water, cover and simmer gently until the mutton is almost tender, stirring every 15 minutes and adding a little water if it gets too dry.

Step 8: Add 1 ⅓ lb potatoes, pushing them under the gravy. Cover and cook until they are soft to the centre and the meat comes away from the bone easily.

Step 9: Stir in 1 tsp garam masala, simmer uncovered for a final couple of minutes until the gravy is thick, then rest for 10 minutes. Scatter with 3 tbsp fresh coriander before serving.