Braised Mutton Curry

by Stefan Kolsch

Add onions, cinnamon, cardamoms and cloves. Sear until the spices start to release their aroma
SERVINGS    
 
3-4
PREPARATION TIME
40 MINS
COOKING TIME
4 HOURS

Ingredients

½ Mutton Leg approx. 1.2 kg (2-2 ½ cm diced)
20 g fresh Mint (finely chopped)
2 cloves Garlic (finely chopped)
1 tsp Plain Flour
2 tbsp mild Curry Powder
½ tsp mild Chili Powder
2 tbsp Ground nut oil
2 Onions (chopped)
5 cm Cinnamon Stick\5 whole Cardamoms
5 whole Cloves
150 ml Hot water
400 ml Coconut milk
400 g chopped Tomatoes
Salt, Pepper

Braised Mutton Curry

Instructions

Place the meat into a large bowl. Sprinkle over the mint, garlic, flour, curry and chili and mix well. Leave aside to marinade for 30 minutes.

Preheat the oven to 140°C/275°F/Gas 1. Heat the oil in a large flameproof casserole pan. Add onions, cinnamon, cardamoms and cloves. Sear until the spices start to release their aroma. Then add the marinated meat and sear for a further few minutes. Add the water, coconut milk and tomatoes. Bring gently to the boil, cover the pan with a lid and transfer into the oven. Cook for 3-3 ½ hours until the meat is tender and sticky.

Remove the pan from the oven and place onto the hob. Remove the lit and if necessary reduce the sauce to a smooth consistency. Season to taste with salt and pepper.

Serve with rice.

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