Amazing mutton curry

Soothe your soul with this slow-cooked, aromatic curry.
 
recipes curry lamb mutton

Recipe from: 6 March 2012
Preparation time: 20 min
Cooking time: 2h 10 min
 
 

Ingredients

 
  • 500-750
    ml
    water
  • 5
    medium onions- halved
  • 4
    medium tomatoes- skinned
  • 2
    tsp
    garlic
  • thumb-sized piece of fresh ginger
  • 4-8
    fresh green chillies
  • 250
    ml
    oil
  • 4
    bay Leaves
  • 2
    tsp
    black peppercorns
  • 1
    star anise
  • 2
    bown cardamon pods
  • 4
    cloves
  • 5
    cm
    stick of cinnamon
  • 1
    tsp
    tumeric
  • 1
    tsp
    cumin
  • 1
    tsp
    salt
  • 2
    tsp
    garam masala
  • 2
    tsp
    ground almonds
  • 3
    tsp
    ground chilli
  • 4
    tsp
    ground coriander
  • 1.5-2
    kg
    mutton- cut into chunks or on the bone
  • 250
    ml
    plain yoghurt
Servings: Change Serving
 
 

Method

 
In a blender make three separate pastes; One of the onions, one of the tomatoes and another of the garlic, ginger and chilli.
Set aside.

In a deep pot heat the oil and when hot add the bay Leaves, peppercorns, star anise, cloves, cardamom pods and cinnamon. Fry for 3 minutes to release the flavours.

Next add your onion and tomato pastes, mix well and fry for 10 – 15 minutes.

Once cooked, add the garlic, ginger and chilli paste and cook for 10 minutes.

When the base pastes are well cooked, add the turmeric, Cumin, sea salt, garam masala, ground almond, ground chilli and ground coriander. Mix well and cook until the oil separates from the sauce.

Add the mutton and coat well with the sauce.

After 5 minutes add the yoghurt and 1.5 cups of water (or more if necessary).

Stir well and cook with the lid on for 1.5 hours, stirring occasionally.

Serve with basmati Rice, chapatti or roti.
 
 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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