Mutton Curry
We love a heart-warming curry in winter. This mutton curry is perfect for a cold winter’s night. A full-bodied, ripe Chenin Blanc’s fruity characters will beautifully offset the earthy flavour of the lamb.
COOKING TIME 1 hour 30 minutes | SERVES 4
INGREDIENTS
2 tbsp (30ml) olive oil
1 onion, thinly sliced
2 garlic cloves, sliced
5cm piece fresh ginger, grated
500g mutton knuckle
30ml (2 tbsp) medium curry powder
30ml (2 tbsp) garam masala
2,5ml (½ tsp) turmeric
30ml (2 tbsp) ground cumin
15ml (1 tbsp) ground coriander
2 cinnamon sticks
2 star anise
4 ripe tomatoes, chopped
6 potatoes, peeled and chopped
1,5L water
salt and freshly ground black pepper, to taste
Rice
15ml (1 tbsp) olive oil
5ml (1 tsp) mustard seeds
5ml (1 tsp) whole cumin seeds
1 cinnamon stick
1L (4 cups) cooked basmati rice
plain yoghurt, to serve
fresh coriander leaves, to serve
METHOD
HEAT the oil in a large casserole pan and add the onion, garlic and ginger. Fry until lightly golden and fragrant, about 5 minutes.
ADD the mutton to the pot and brown. Once the meat has browned add the spices and fry until fragrant, about 2 – 3 minutes.
ADD the tomatoes and potatoes to the pot and top with the water. Add the seasoning, bring to the boil then reduce the heat to medium and simmer until the meat is tender and the sauce thickened and reduced, about 1 – 1½ hours.
FOR the rice, heat the oil in a nonstick frying pan and add the spices. Once the mustard seeds begin to pop and the spices are fragrant, add the cooked rice to the pan and coat well in the spiced oil.
SERVE the curry with spiced rice, dollops of thick yoghurt and plenty of fresh coriander.
Mutton Curry
We love a heart-warming curry in winter. This mutton curry is perfect for a cold winter's night. A full bodied, ripe Chenin Blanc’s fruity characters will beautifully offset the earthy flavour of the lamb.
Ingredients
- 2 tbsp (30ml) olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, sliced
- 5cm piece fresh ginger, grated
- 500g mutton knuckle
- 30ml (2 tbsp) medium curry powder
- 30ml (2 tbsp) garam masala
- 2,5ml (½ tsp) turmeric
- 30ml (2 tbsp) ground cumin
- 15ml (1 tbsp) ground coriander
- 2 cinnamon sticks
- 2 star anise
- 4 ripe tomatoes, chopped
- 6 potatoes, peeled and chopped
- 1,5L water
- salt and freshly ground black pepper, to taste
RICE
- 15ml (1 tbsp) olive oil
- 5ml (1 tsp) mustard seeds
- 5ml (1 tsp) whole cumin seeds
- 1 cinnamon stick
- 1L (4 cups) cooked basmati rice
- plain yoghurt, to serve
- fresh coriander leaves, to serve
Instructions
Heat the oil in a large casserole pan and add the onion, garlic and ginger. Fry until lightly golden and fragrant, about 5 minutes.
Add the mutton to the pot and brown. Once the meat has browned add the spices and fry until fragrant, about 2 – 3 minutes.
Add the tomatoes and potatoes to the pot and top with the water. Add the seasoning, bring to the boil then reduce the heat to medium and simmer until the meat is tender and the sauce thickened and reduced, about 1 – 1½ hours.
For the rice, heat the oil in a nonstick frying pan and add the spices. Once the mustard seeds begin to pop and the spices are fragrant, add the cooked rice to the pan and coat well in the spiced oil.
Serve the curry with spiced rice, dollops of thick yoghurt and plenty of fresh coriander.
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ALSO SEE: Speedy lamb curry
https://www.foodandhome.co.za/recipes/speedy-lamb-curry
