Stick curry

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6 servings
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Mutton

By Food24 November 03 2009
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Ingredients (9)

fresh chillies — 573
1.00 onion — small, chopped
4.00 garlic — cloves, chopped
2.00 fresh chillies — deseeded and chopped
30.00 ml curry powder
25.00 ml tomato purée
125.00 ml stock — meat or vegetable
lemon juice
salt and freshly ground black pepper — to taste
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Method:

Thread 450 g cubed mutton onto 6 kebab skewers, alternating with thin slices of fresh ginger and halved pickling onions (shorten the kebab skewers so they can fit into a large saucepan). Set aside.
Heat a large flat saucepan and add the oil. Fry the onion, garlic and chillies over medium heat until the onion is tender and fragrant (remove the chillies if a milder curry is preferred). Sprinkle the curry powder over the onion mixture and fry for another minute. Add the tomato purée and half the stock and bring to the boil. Add the skewered meat, cover and simmer slowly until the meat is done. Add more stock if the curry becomes too dry. Season with a little lemon juice, and salt and black pepper. Serve with rice.
Makes 6 kebabs.



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