Yummy, Yummy, Mutton Curry

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.

MUTTON CURRY
Serves 6

2 pounds mutton, cut into 1½“ cubes
6 pips garlic } finely ground
1½“ ginger }
1 cup plain yogurt
1 cinnamon stick
1 star anise
5 cardamoms
5 cloves
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.