Name: Mutton Curry
Yield: Serves 4–6
Ingredients: 15 ml garlic and ginger paste; 10 ml ground jeera (cumin); 30 ml sunflower oil; 1 kg mutton or lamb, cut into chunks; 3 cardamom pods; 5 ml turmeric (borrie); 10 ml roasted masala; 250 ml grated or finely chopped tomatoes; 60 ml chopped green dhania leaves (fresh coriander) (optional); 10 ml ground koljana (coriander); 3 whole cloves; 2 ml sugar (optional); 100 ml water; 2 large onions, thinly sliced; 3 medium potatoes, halved; 7 ml salt; 150 ml hot water; 3 pieces stick cinnamon

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cape Malay Illustrated Cookbook

By Faldela Williams

Published 2012

About

This mutton curry has a thick, tasty gravy.

Ingredients

1 kg mutton or lamb, cut into chunks
15 ml garlic and ginger paste

Method

Wash and drain meat in a colander. Combine with garlic and ginger paste, spices and salt. Heat oil in a large saucepan and braise onions for 5–10 minutes, or until golden brown. Add meat and 100 ml water, and cook over medium heat until meat and spices are well-blended, about 30 minutes. Add tomato

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Mutton Curry

Ingredients

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