Chef de haute cuisine
MUTTON CURRY
(to make your ears sing)
METHOD
To hot oil add Masala and chili, cook for a few min then add meat and
onions, stir and braise until brown
Add remaining ingredients and simmer on a very low heat until meat is tender.
DO NOT STIR
10 min before serving sprinkle with Guram Masala and leave to stand.
Serve on a bed of white rice with sambles
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Ingredients
2 kg mutton pieces - 12mm cubes
2 Onions sliced
3 Tb/sp. Cooking Oil
1 green chilies - crushed with back of knife
2 Tb/sp. fresh ginger ground with garlic and salt
2Tb/sp. Durb's Masala - medium
2 Diced tomatoes
1 Cinnamon stick
1 Bay leaf
salt & pepper
a little water or coconut milk - to form a gravy (not to cover meat)
Salt and pepper to taste