MUTTON CURRY
- Lily van Schalkwyk
- Jan 23, 2017
- 1 min read
250ML OIL 5 PIECES CINNAMON STICKS 6 CARDAMOM PODS SLIGHTLY CRACKED 4 LARGE ONIONS CHOPPED 10ML TURMERIC 10ML LEAF MASALA 1 RIPE TOMATOES BLANCHED PEELED PULPED 15ML TOMATO SAUCE 1KG LAMB HINDQUARTER CUBED 2KG LAMB LEG CHOPS CUBED 1KG SHOULDER OF MUTTON CUBED 20ML MEDIUM COURSE SALT 500ML WATER 2KG SSMALL POTATOES PEELED AND HALVED 10 CLOVES GARLIC CRUSHED 15ML CRUSHED FRESH GINGER 1 GREEN PEPPER CHOPPED 40ML GHARUM MASALA OR JEERA 2 PETALS STAR ANISE 10ML FINE DRY BREADCRUMBS 5ML SUGAR 125ML CHOPPED GREEN DHANIA (CORIANDER) LEAVES
HEAT OIL CINNAMON AND CARDAMOM IN A SAUCEPAN OVER MEDIUM HEAT. ADD ONION AND BROWN BEFORE ADDING TURMERIC MASALA TOMATO AND TOMATO JUICE. STIR WELL THEN ADD THE CUBED MEAT AND SALT. COOK COVERED FOR 20 MINUTES BRAISING ONCE AND STIRRING THOROUGHLY. ADD WATER AND COOK STILL COVERED UNTIL MEAT IS TENDER. NOW ADD POTATOESF AND REMAINING INGREDIENTS SWITH A VERY LITTLE WATER IF NECESSARY. REDUCE HEAT. STIR THOROUGHLY ONCE OR TWICE AND SIMMER UNTIL POTATOES ARE SOFT. SERVE THIS MEAL WITH BULK RICE ETC
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