Traditional Mut­ton Curry

Post - - RECIPES -

50ml melted but­ter ghee or but­ter 50ml cook­ing oil

2 finely chopped large onions 2 pieces cin­na­mon sticks

2 cloves

2 car­damom pods

1kg mut­ton or lamb

2 peeled pota­toes cut in 4

1 large tomato chopped or liq­uidised

10ml salt

1 tbs ginger and gar­lic

1 tsp jeera pow­der

1 tsp turmeric pow­der

1 tsp co­rian­der pow­der

2 tbs curry pow­der of choice (eg. Kash­miri)

Heat oil and but­ter ghee in a pot. Add onion, cin­na­mon, cloves and car­damom.

Braise onions un­til well­browned. Add ginger and gar­lic, jeera, turmeric, co­rian­der and curry pow­der.

Add toma­toes and sauté for about 5 min­utes.

Add meat and let cook for about 10 min­utes on medium heat, while adding ½ cup of water when it starts dry­ing.

Add pota­toes and 1 cup water. Cook un­til meat is ten­der.

Gar­nish with fresh co­rian­der. Serve with roti or rice.

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