Ingredients Jump to Instructions ↓

  1. 900 gram mutton

  2. 50 milliliters vinegar

  3. 1 onion

  4. 3 garlic cloves

  5. 4 slices ginger

  6. 50 milliliters oil

  7. 1/2 teaspoon chile powder

  8. 2 teaspoons paprika

  9. 1/2 teaspoon turmeric

  10. 1/4 teaspoon pepper -- black

  11. 3 teaspoons coriander

  12. 1 teaspoon cumin

  13. 1/4 teaspoon fenugreek curry leaf sprigs

  14. 500 milliliter coconut milk

  15. 1/4 teaspoon curry powder

  16. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preparation : 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