• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 750g mutton, cut into 2.5cm cubes
  • 1 big onion, sliced
  • 6 green chillies, split and seeded
  • 3 tomatoes, quartered
  • 3 cups water
  • Marinade:
  • 2 1/2 tsp ground ginger
  • 2 tsp ground garlic
  • 1 big onion, sliced
  • 3 tbsp yoghurt
  • 2 tsp black peppercorns, finely crushed
  • 1 tsp sugar
  • 1/2 tsp salt
  • 3 tbsp oil
  • Spices:
  • 2 tbsp curry powder
  • 1 1/2 tsp fennel powder
  • 5 cardamoms, split open the pods and use the seeds only
  • 5cm piece cinnamon stick
  • 4 cloves
  • 1 whole star anise
  • 12 shallots, pounded

Instructions

  1. Marinate mutton with marinade ingredients. Keep in the refrigerator, preferably overnight.
  2. Heat oil and stir-fry cinnamon stick, cloves and star anise for a few seconds. Add sliced onions and sweat till soft. Add shallots, curry powder, fennel powder and cardamom seeds.
  3. Add mutton and stir-fry well. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.
  4. Add water and bring to a boil. Simmer over low heat until mutton is cooked and tender and the curry is thick. Add chillies and tomatoes and cook for a further six to seven minutes.

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