• 5servings
  • 60minutes
  • 724calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB1, B3, B9, B12, C, D
MineralsFluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 1 clove garlic, peeled

  2. 1 (2 inch) piece fresh ginger root, peeled

  3. 1/4 cup vegetable oil

  4. 1 (3 inch) cinnamon stick

  5. 1/2 teaspoon cumin seeds

  6. 1 star anise pod

  7. 8 kaffir lime leaves

  8. 2 pounds mutton, cubed

  9. 10 shallots, sliced

  10. 2 large tomatoes, chopped

  11. 5 tablespoons curry powder

  12. 1/2 cup coconut milk

  13. salt to taste

  14. 4 cups water

  15. 4 large potatoes, peeled and cubed

Instructions Jump to Ingredients ↑

  1. Combine the garlic and ginger in a food processor. Blend into a paste and set aside.

  2. Heat the oil in a large skillet over medium heat. Add the cinnamon stick, cumin seeds, anise pod, and lime leaves. Add the shallots; cook and stir until starting to brown, about 5 minutes. Stir in the ginger garlic paste. Cook and stir for a few more minutes, and then stir in the mutton and tomatoes. Cover and simmer over low heat for 30 minutes.

  3. Stir in the curry powder, coconut milk and water and add the potato. Season with salt to taste. Cover and simmer until potato and mutton are tender, about 30 more minutes.


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