https://www.lifestylefood.com.au/recipes/6500/redhot-indian-mutton-curry

LifestyleFOOD.com.au

The mutton is fall-off-the-bone tender in this classic Rajistani curry. The sauce is rich and spicy.

Ingredients

  • For the garam masala

  • 1 nutmeg, coarsely crushed

  • 10-12 green cardamom pods

  • 2-3 black cardamom pods

  • 10-12 cloves

  • 2 x 5cm pieces of cinnamon stick

  • 2 tbsp cumin seeds

  • 3-4 blades of mace

  • 2-3 star anise

  • 6-7 black peppercorns

  • 4-5 bay leaves, crushed

  • For the curry

  • 2 tbsp Ghee

  • 1 Kilo Shoulder of mutton (1 inch diced, worst of the fat trimmed off)

  • 4 tbspns of Garam Masala (see recipe and method)

  • 3 green chillies (very hot - Birds Eye type) chopped

  • 2 cloves of garlic, diced

  • 1 medium white onion, diced

  • A thumb-sized piece of ginger, diced

  • 250ml chicken stock

  • Juice of two limes

  • 1 tin of chopped tomatoes

  • 1 can of coconut milk

  • 100g of dried mango

  • 100g sultanas

  • 200ml plain yoghurt

  • Handful of coriander to garnish

  • To serve

  • Plain rice

  • Lime pickles

  • Mango Chutney

Method

  • For the garam masala:

  • 1.

    Put all of the ingredients into a heavy-based frying pan and roast slowly until they are crisp and dry, taking care that they do not burn. Grind them into a powder and store in an airtight jar in the fridge.

  • For the curry:

  • 1.

    In a big casserole pan, heat the ghee to a very high heat and brown off the mutton. Stir through the garam masala then add the green chillies, garlic, onion and ginger. Continue to cook through for a minute or two over the high heat.

  • 2.

    Next add the stock, lime juice, tomatoes, coconut milk and dried fruits. Stir well and put lid on casserole dish. Cook for 2 – 2 ½ hours over a low heat on the hob, or at 180c if cooking in oven. Check curry regularly that hasn’t cooked dry—we are aiming for a thick sauce. As soon as the mutton is tender (but not falling apart) stir through the yoghurt and serve immediately with plain rice a garnish of fresh coriander and your favourite curry accompaniments.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1171kj
  • Fat Total 87g
  • Saturated Fat 49g
  • Protein 51g
  • Carbohydrate 55g
  • Sugar 27g
  • Sodium 355mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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