| Braised Mutton Curry |
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| Serves 3-4 | |
| 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 and Pepper |
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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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