1.5 kg mutton cut into 2.5 cm cubes
75 ml ghee
225 g chopped onion
4 chopped cloves of garlic
25 g grated root ginger
50 g curry powder
50 ml wine vinegar or lemon juice
175 g tomato concassee
2 chopped fresh green chillies
75 g chopped mint
275 ml white stock
1 tsp garam masala
50 g chopped coriander leaves
seasoning
75 ml ghee
225 g chopped onion
4 chopped cloves of garlic
25 g grated root ginger
50 g curry powder
50 ml wine vinegar or lemon juice
175 g tomato concassee
2 chopped fresh green chillies
75 g chopped mint
275 ml white stock
1 tsp garam masala
50 g chopped coriander leaves
seasoning
method
1. Heat the ghee in a deep pan and golden fry the chopped onion, garlic and ginger.
2. Sprinkle with the curry powder, then moisten with the wine vinegar or lemon juice.
3. Stir in the meat until well coated, then add the tomato concassee, chillies and mint.
4. Moisten with the stock, season and simmer for 1 1/2 hours.
5. Finish with the garam masala and coriander leaves.
6. Serve accompanied by boiled rice and Sambals (optional).
2. Sprinkle with the curry powder, then moisten with the wine vinegar or lemon juice.
3. Stir in the meat until well coated, then add the tomato concassee, chillies and mint.
4. Moisten with the stock, season and simmer for 1 1/2 hours.
5. Finish with the garam masala and coriander leaves.
6. Serve accompanied by boiled rice and Sambals (optional).
serving amount
serves 10
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