Mutton curry

Name: Mutton curry
Yield: 4 servings
Cuisine: Boil
Ingredients: 25.00 ml oil; 1.00 onion large, sliced; 2.00 garlic cloves, finely chopped; 1.00 ml ginger ground; 1.00 ml mustard powder; 1.00 ml turmeric; 1.00 cinnamon stick; 1.00 kg sheep neck; 3.00 tomatoes peeled and chopped; 3.00 carrots large, chopped; 3.00 potatoes large, peeled and diced; salt

4 servings

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Lamb

By Food24 November 03 2009

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Ingredients (12)

25.00 ml	oil
1.00	onion — large, sliced
2.00	garlic — cloves, finely chopped
1.00 ml	ginger — ground
1.00 ml	mustard — powder
1.00 ml	turmeric
1.00	cinnamon — stick
1.00 kg	sheep — neck
3.00	tomatoes — peeled and chopped
3.00	carrots — large, chopped
3.00	potatoes — large, peeled and diced
	salt

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Method:

Heat oil in a heavy-based saucepan.
Sauté onion and garlic until soft. Add seasoning and fry for about a minute.
Remove the onion mixture and brown the meat in the oil.
Add onion mixture and tomatoes, reduce the heat, and simmer until the meat is nearly tender.
Add the vegetables and season to taste with salt.
Simmer until the vegetables are soft and a nice thick sauce has formed.