Mutton Curry

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

Main course
Gluten-free

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