Mut­ton curry

I re­mem­ber so many win­tery days and late nights when my fa­ther and I would go out in search of a sa­lomie. A Cape Malay sa­lomie is mut­ton, chicken or mince curry en­cased in a roti.

Glamour (South Africa) - - Glam Living - Serves 4-6

What you’ll need

1 large onion, chopped

5ml peeled and finely grated gin­ger

5ml crushed gar­lic

1 green chilli, finely chopped (op­tional)

6 fresh curry leaves

15ml veg­etable oil or ghee

5ml roasted masala or leaf masala

5ml kokhni masala

5ml ground cumin

5ml turmeric

2 car­damom pods

2 cin­na­mon sticks

1kg mut­ton or lamb pieces

5ml lemon juice

5ml salt

750ml wa­ter

1 large ripe tomato, skinned

and grated

200g can whole or chopped toma­toes

3 medium to large pota­toes,

peeled and quar­tered

15ml white sugar

¼ bunch fresh co­rian­der,

roughly chopped The how-to Place the onion, gin­ger, gar­lic, chilli and curry leaves into a blender, and blend un­til you have a fairly smooth, paste-like con­sis­tency. Heat the oil in a medium-sized pot over a medium heat, and add the blended in­gre­di­ents.

Cook for 2-3 min­utes and in­cor­po­rate all of the dry spices, in­clud­ing the car­damom and the cin­na­mon sticks. Cook for at least 5 min­utes to al­low all of the spices’ flavours to re­lease.

Add the meat, lemon juice and salt, and mix well. Cook, cov­ered, over a high heat for 2 min­utes and stir reg­u­larly.

Add 500ml of the wa­ter to the pot and cook for 10-15 min­utes over a medium-high heat.

In the same blender (no need to wash or rinse), blend the fresh and canned toma­toes un­til smooth. Add the pota­toes and puréed toma­toes to the cooked meat, and stir. Add the re­main­ing 250ml of wa­ter and cook, cov­ered, on high for 5 min­utes.

Re­duce the heat to medium, add the sugar and sim­mer for 30 more min­utes, un­til the meat and pota­toes are soft.

Gar­nish with chopped co­rian­der and serve while still hot, with rice or ro­tis.

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