Mutton Curry

Preparation info
  • Serves


    • Difficulty


Appears in
The Cape Malay Illustrated Cookbook

By Faldela Williams

Published 2012

  • About

This mutton curry has a thick, tasty gravy.


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


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