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Stick curry

Recipe from: 9/12/1999 12:00:00 AM
Ingredients 9
Servings 6


  • olive oil
  • 1
    small onion, chopped
  • 4
    cloves garlic, chopped
  • 2
    fresh chillies, seeded and chopped
  • 30
    curry powder
  • 25
    tomato purée
  • 125
    light meat or vegetable stock
  • lemon juice
  • salt and coarsely ground black pepper to taste


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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