Slow cooked mutton curry

Name: Slow cooked mutton curry
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1 kg mutton neck or shank; 2 onions chopped; 3 tsp curry paste yellow; 3 star anise; 6 cardamom pods; 5 curry leaves; 1 tinned tomatoes chopped; 5 potatoes quatered; salt; freshly ground black pepper; 1/4 cup water; oil

6 servings Prep: 15 mins, Cooking: 2 hrs 45 mins

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A succulent yellow lamb curry to warm you up.

By Food24 June 21 2010

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Ingredients (12)

1 kg	mutton — neck or shank
2	onions — chopped
3 tsp	curry paste — yellow
3	star anise
6	cardamom — pods
5	curry leaves
1	tinned tomatoes — chopped
5	potatoes — quatered
	salt
	freshly ground black pepper
1/4 cup	water
	oil

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Method:

In an ovenproof pot fry the onion together with the curry paste until soft, add the meat bit by bit and brown.

Add the water and scrape any stickiness of the bottom of the pot.

Add the tomatoes, star aniseed, cardamom, curry leaves and salt and pepper, bring to the boil.

Transfer the pot to a 150° pre-heated oven, and leave for about 2 hours, add the potatoes and leave another ¾ to an hour, everything will be tender and full of flavour.

If the sauce is too thin, use a thickening agent to thicken the sauce, but let it cook through for 10 or so minutes.

Serve with jasmine rice.

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