Braised Mutton Curry
| 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 |
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.
