Last updated on Oct 25th, 2020 at 11:07 am

Dr Karishma Ramdev is a medical doctor at Charlotte Maxeke Johannesburg Academic Hospital. The Durban born beauty has always dreamed about winning the Miss South Africa title

Inspired by Previous Miss SA Joanne Strauss, Karisma is driven to make a positive difference to the lives of South Africans. “I want to change lives. Being a doctor allows me to do that in little bits everyday but seeing the huge impact the Miss South Africa platform has made on this country makes me want to be part of it all,” she says.


What is the difference between mutton and lamb?

 The expression ‘mutton dressed as lamb’ means someone older pretending to be younger. Mutton is the meat of a sheep older than a year (preferably 3 years old) while lamb is the meat of younger sheep slaughtered before they are a year old. 

The difference is mainly in the texture of the meat with lamb being tenderer and mutton can be tough if it isn’t cooked enough. 

Whether one is better than the other is a matter of preference, in stews and curries, mutton can be cooked for longer, absorbing the flavour while holding its shape while lamb is generally cooked for a shorted type and can fall apart in stews and curries and resemble pulled meat which is tasty too. 


Karishma Ramdev’s spicy mutton curry


  • 1 kg mutton
  • Sunflower oil – enough to cover the bottom of the pot
  • 2 cinnamon sticks
  • 2 cloves
  • 1 elachi (Cardamom)
  • ½ tsp fennel seeds
  • 1 star anise 
  • ¼ tsp cumin seeds
  • 8 methi seeds
  • ½ tsp mustard seeds
  • 6 curry leaves
  • 1 large handful of fresh coriander leaves 
  • 1 large onion – chopped into small pieces 
  • 3- 4 potatoes (cut into halves or quarters)
  • 3 tomatoes
  • 1 heaped tbsp of mixed ginger and garlic
  • Salt to taste
  • 2 Tbsp chilli powder
  • ½ tsp turmeric powder 
  • ½ tsp cumin powder
  • ¼ tsp coriander powder 

How to

  • Put stove on medium to medium heat; add the sunflower oil to the pot
  • Add all the spices – cinnamon sticks, cloves, elachi, fennel seeds, star anise, cumin seeds and mustard seeds and fry until they start crackling.
  • Add onions and braise until translucent 
  • With the onion, add half the curry leaves.
  • Take pot off stove
  • The add the ginger, garlic, masala and turmeric (be careful not to burn your masala as it will ruin the base of your curry!)
  • Add the mutton and the salt and then put the pot back on stove and allow it to cook for two minutes for the meat to brown.
  • In a blender, blitz the rest of the curry leaves together with the dhania and tomatoes and then add to the pot
  • Add the cumin powder and coriander powder and cook for 45 minutes adding boiling water whenever the curry reduces into a thick mixture
  • Add the cut potatoes into the pot after 45 minutes (I chop mine into quarters and microwave it for 6 minutes in hot water before adding in order to cook quicker)
  • Allow to continue cooking until the potatoes are soft and any excess water has evaporated and the curry has reduced into a thick gravy. 
  • Granish with chopped fresh coriander
  • Eat with freshly made basmati rice or roti.




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Recipe courtesy of Miss SA and Karishma Ramdev