The Cape Malay Illustrated Cookbook by Faldela Williams

Author:Faldela Williams [Williams, Faldela]
Language: eng
Format: epub
Published: 2012-05-14T16:00:00+00:00

Mutton Curry

SERVES 4–6

This mutton curry has a thick, tasty gravy.

1 kg mutton or lamb, cut into chunks

15 ml garlic and ginger paste

10 ml ground jeera (cumin)

10 ml ground koljana (coriander)

3 pieces stick cinnamon

3 cardamom pods

3 whole cloves

5 ml turmeric (borrie)

10 ml roasted masala

7 ml salt

30 ml sunflower oil

2 large onions, thinly sliced

100 ml water

250 ml grated or finely chopped tomatoes

2 ml sugar (optional)

3 medium potatoes, halved

150 ml hot water

60 ml chopped green dhania leaves (fresh coriander) (optional)

Wash and drain meat in a colander. Combine with garlic and ginger paste, spices and salt. Heat oil in a large saucepan and braise onions for 5–10 minutes, or until golden brown. Add meat and 100 ml water, and cook over medium heat until meat and spices are well-blended, about 30 minutes. Add tomatoes and sugar, and cook a further 10 minutes, or until tomato is absorbed into gravy. Add potatoes and hot water, and cook until potatoes are soft, about 15 minutes, adding more hot water if a thinner gravy is desired. Sprinkle with dhania leaves and cook for 2 minutes before serving with Malay rotis (page 47), puri (flat breads) or white rice.

VARIATION

Add 250 ml frozen or canned peas after adding potatoes.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.