Ingredients Jump to Instructions ↓

  1. 900 Mutton

  2. 50 Vinegar

  3. 1 Onion

  4. 3 Garlic cloves

  5. 4 Ginger

  6. 50 Oil

  7. 1/2 teaspoon 2 1/2ml Chile powder

  8. 2 teaspoons 10ml Paprika

  9. 1/2 teaspoon 2 1/2ml Turmeric

  10. 1/4 teaspoon 1 1/3ml Pepper - black

  11. 3 teaspoons 15ml Coriander

  12. 1 teaspoon 5ml Cumin

  13. 1/4 teaspoon 1 1/3ml Fenugreek Curry leaf sprigs

  14. 500 Coconut milk

  15. 1/4 teaspoon 1 1/3ml Curry powder

  16. 1 teaspoon 5ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut the mutton into bite size pieces and place in a bowl. Pour on the vinegar and leave to marinade for 30 minutes. Chop the onion, then grind in a pestle and mortar with the garlic and ginger. Heat the oil and fry the onion, garlic and ginger. Add the chile powder, paprika powder, turmeric, black pepper, coriander powder, cumin powder, fenugreek and curry leaves and stir fry for 3 minutes. Drain and remove the mutton from the marinade and add to the pan. Fry for 5 minutes, then pour in the coconut milk together with the marinade and bring to the boil. Cover the pan, reduce the heat and simmer for I hour, or until mutton is cooked. Just prior to serving sprinkle with the curry powder and add salt to taste.


Send feedback