2013-05-01
Lamb Curry: Mutton Kari
Ingredients
- 1.5 kg boned shoulder lamb
- 2 tbls ghee or oil
- 2 large onions, chopped
- 4 cloves garlic, chopped
- 1 tbl finely chopped fresh ginger
- 2 tbls curry powder
- 3 tsp salt
- 2 tbls white wine vinegar
- 3 large tomatoes, chopped
- 2 fresh chillies
- 2 tbls chopped fresh mint leaves
- 2 tbls chopped fresh corriander
- 1 tsp garam masala
- Papadums
- Yoghurt
- Chutney
- Rice
- Servings : 6-8
- Prep Time : 30 mins
- Cooking Time : 1.5 hours
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Method
- Cut the lamb into cubes.
- Heat the oil in a large casserole dish and gently fry the onion, garlic and ginger until soft.
- Add the curry powder, salt and vinegar and stir for 30 seconds.
- Add the lamb and cook until lamb is browned and coated with the spice mixture.
- Add the tomatoes, chillies and mint, cover and cook over a low heat for 1.5 hours, or until the lamb is tender, stirring occasionally.
- The tomatoes should provide enough liquid but if it is too dry add about half a cup of water so that it doesn't stick to the bottom of the pan.
- Add the coriander leaves and garam masala for the last 5 minutes of cooking.
- Serve with fresh coriander, papadums, rice, chutney and yoghurt.
This recipe came from our lovely friend Janina who is an amazing cook. She is such a good cook I was quite worried when I made this for the first time, but thankfully it turned out just as well!
Recipe Category: Mains & Sides
