Slow cooked mutton curry

6 servings Prep: 15 mins, Cooking: 2 hrs 45 mins
Rate this recipe
A succulent yellow lamb curry to warm you up.

By Food24 June 21 2010
Recipe Disclaimer
Tap for method
Tap for method

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
freshly ground black pepper
1/4 cup water
Tap for ingredients
Tap for ingredients


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.

For more of What’s Cooking’s recipes click here…

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.