Ingredients Jump to Instructions ↓

  1. 1 1/2 kilograms Boneless shoulder of mutton

  2. 1 small Piece of sheep's tail fat (I'm sure any fat would do)

  3. 4 Onions, chopped

  4. 15 millilitres Mild curry powder

  5. 1 millilitre Saffron -or-

  6. 5 millilitres Turmeric

  7. 10 millilitres Salt

  8. 2 millilitres Freshly ground black pepper

  9. 1 Stick cinnamon

  10. 3 Whole cloves

  11. 2 Bay leaves

  12. 2 Carrots, sliced

  13. 250 grams Dried apricots

  14. 2 Bananas, cut into rings

  15. 125 millilitres Wine vinegar

  16. 500 millilitres Meat stock

Instructions Jump to Ingredients ↑

  1. Cut meat in to 25mm cubes. Heat the fat until partly rendered in a heavy-based saucepan and brown the meat. Add onions and saute until transparent. Add the curry powder and turmeric to the meat and onions and fry slightly. Add the remaining spices and seasonings followed by the carrots, dried apricots and bananas. Heat the vinegar and the meat stock together and add to the meat. Reduce temperature, cover and simmer until meat is tender. Serve with rice and fruit chutney.

  2. (Luckily I proofread this! I given an instruction to add things to the mat =96 please don't do that!)

  3. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "ANN DAWSON" on Feb 28, 1997.


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