Mutton kari

Mutton kari

Lamb curry

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

This is curry in its simplest form, using commercial curry powder — make sure it is fresh and of good quality.

Ingredients

Quantity Ingredient
2 tablespoons ghee or oil
2 large onions, chopped
4 garlic cloves, chopped
1 tablespoon fresh ginger, finely chopped
2 tablespoons curry powder
3 teaspoons salt
2 tablespoons vinegar or lemon juice
1.5kg boned shoulder of lamb, cut into 5 cm cubes
3 large tomatoes, chopped
2 fresh red chillies, seeded and sliced
2 tablespoons fresh mint leaves, chopped
1 teaspoon Garam masala
1 tablespoon fresh coriander leaves, chopped

Method

  1. Heat the ghee in a saucepan over low heat. Add the onion, garlic and ginger and cook until the onion is golden.
  2. Add the curry powder, salt and vinegar and stir thoroughly. Add the lamb and cook, stirring constantly, until the lamb is coated with the spice mixture. Add the tomato, chilli and mint, cover, and cook over low heat for 1¼ hours, stirring occasionally, until the lamb is tender — the tomatoes should provide enough liquid for the meat to cook in but, if necessary, add up to 125 ml hot water to prevent the meat sticking to the pan. Add the garam masala and coriander for the last 5 minutes of cooking time. Serve hot.

Note

  • You can substitute goat for lamb, if preferred.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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