Sunday, 24 July 2016

Lamb / Mutton Curry

Courtesy of Salwaa Smith - Cape Malay Cooking & Other Delights
1 kg lamb pieces
3 large onions, chopped
2 large tomatoes, chopped
7 garlic cloves, grated
1 1/2 tsp ginger, grated
3 tsp jeera / cumin
2 1/2 tsp koljana / coriander
3 stick cinnamons
5 cardamom seeds
5 cloves
5 allspice
2 tsp turmeric / borrie
1 tsp chilli powder
1 tsp tomato paste
1 - 3 green chillies, chopped (you can add more chillies if you like it hot)
3 tsp salt
3 Tbsp vegetable oil
5 medium potatoes, peeled and cut into quarters
Handful chopped green dhanya for garnish

Wash and drain meat. Heat oil in a large pot and braise chopped onions until golden brown, 5-10 minutes. Add spices and salt. Simmer for 10 minutes until spices are well blended. Add meat and 2 cups of water. Cook over medium heat until the meat is cooked, about 30 -35 minutes, depending on the cut of meat. Add more water if necessary. Add tomato and cook a further 10 minutes. Add chopped potatoes and enough water and cook until potatoes are tender, adding more water if a thinner graver is desired. Garnish with chopped dhanya. Serve wth roti or basmati rice. Serve with atchar or onion and tomato sambal.
© Cape Malay Cooking & Other Delights

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