Recipe Ingredient
- 750g mutton, cut into 2.5cm cubes
- 1 big onion, sliced
- 6 green chillies, split and seeded
- 3 tomatoes, quartered
- 3 cups water
- Marinade:
- 2 1/2 tsp ground ginger
- 2 tsp ground garlic
- 1 big onion, sliced
- 3 tbsp yoghurt
- 2 tsp black peppercorns, finely crushed
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbsp oil
- Spices:
- 2 tbsp curry powder
- 1 1/2 tsp fennel powder
- 5 cardamoms, split open the pods and use the seeds only
- 5cm piece cinnamon stick
- 4 cloves
- 1 whole star anise
- 12 shallots, pounded
Instructions
- Marinate mutton with marinade ingredients. Keep in the refrigerator, preferably overnight.
- Heat oil and stir-fry cinnamon stick, cloves and star anise for a few seconds. Add sliced onions and sweat till soft. Add shallots, curry powder, fennel powder and cardamom seeds.
- Add mutton and stir-fry well. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.
- Add water and bring to a boil. Simmer over low heat until mutton is cooked and tender and the curry is thick. Add chillies and tomatoes and cook for a further six to seven minutes.
