There are many really good Indian restaurants close to where we live and occasionally we like to indulge in the all-you-can-eat buffet that most of these places have. One of the dishes that Keith really likes is mutton curry. I do make this at home, and usually in a large quantity because it freezes very well. Leave out the potatoes if you are doing this and instead boil the potatoes separately and add them to the curry before serving.
2 pounds mutton, cut into 1½“ cubes
6 pips garlic } finely ground
1½“ ginger }
1 cup plain yogurt
1 cinnamon stick
1 star anise
1 tsp fennel seeds
1 tsp cumin seeds
1 big onion, cut into rings
6 curry leaves
1 big tomato, cubed
3 heaped tbsp meat curry powder
3 potatoes, peeled and cut into quarters
½ cup oil
- Marinade mutton cubes with ½ cup yogurt, ground ginger and garlic for 1 hour or more.
- Heat oil, when hot fry cinnamon stick, star anise, cardamom, cloves, fennel seeds and cumin seeds for 2 minutes until fragrant.
- Add in sliced onions and curry leaves and fry until onions are slightly brown, add in the tomatoes and cook for 2 minutes until tomatoes are slightly soft.
- Add in marinated mutton cubes and stir until meat changes color. Add in ½ tbsp salt and 2 cups water, cover and cook on low fire for 30 – 40 minutes until meat is tender.
- Add in potatoes and the meat curry powder and cook for about 15 minutes or until potatoes are cooked.
- Add in the rest of the yogurt and cook another 5 minutes.