Traditional Mutton Curry (+- 1 hour to prepare. Serves 6)
Ingredients:
1 kg lamb/chicken (cut into bite sized pieces)
2 large onions (finely sliced)
2 cinnamon sticks
2 bay leaves
1 tomato (chopped into small cubes or grated)
1 sachet tomato paste
¼ cup cooking oil
3 – 4 medium sized curry (UTD) potatoes
1 tsp ginger/garlic paste
1 ½ teaspoons rough salt or salt to taste
1 ½ to 2 teaspoons chilli powder (or more)
2 teaspoons curry powder (add more if you prefer a stronger/pungent curry)
1 teaspoon dhania/jeera powder
½ teaspoon turmeric powder
2 green chillies (slit)
sprig curry leaves
¼ bunch chopped dhania (to garnish)
METHOD:
Braise onion in oil until golden brown. Add ginger/garlic paste. Stir and then add washed and drained meat. Add masalas (chilli powder, curry powder, dhania /jeera powder and turmeric powder). Toss until meat is well coated.
Add salt and allow masala’s to ‘fry’ on a low heat for at least 10 minutes, tossing at intervals until it starts to catch at the bottom of the pot.
Add tomatoes and tomato paste and allow to cook until tomatoes are softened. Then add potatoes and a bit of water (1/2 cup or more) and allow to cook on medium to low heat until potatoes cooked and starting to ‘crack’ up in curry.
DO NOT STIR during cooking process as the potatoes will break up. Rather lift the pot and gently shake. Garnish with curry leaves and chopped dhania. If too thick, add a little water and gently shake the pot. Serve with roti, rice or as a bunny chow in bread.
