MUTTON CURRY
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- Category: Mutton
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MUTTON CURRY V1
- Heat 1tbl butter and 1tbl oil in a pot.
- Add a few black peppercorns, whole cardamom and a small stick of cinnamon, add few cloves
- half a tsp each of ginger and garlic.
- fried onions and immediately add the mutton.
- half a tsp each of vinegar, lemon juice, arad and egg yellow food colouring.
- salt.
- a tsp of coarse red chillies
- half a tsp of chilli powder.
Drop to a low heat and begin to cook. The meat should take 20 mins to soften completely. Check that it is not burning. Add a few splashes of water to start forming the gravy. Add 1 grated or blitzed tomatoe, dash of sugar and cook for about 10mins. Add a whole handful of peeled baby potatoes. Add 1 level tsp red ginger garlic wet masala and 1 tsp Robertson Steak &Chops spice. Allow to cook until meat is soft and a thick gravy has formed. Don't drown the meat and potatoes in water. Add a bit at a time to ensure a steady gravy. Garnish with lots of fresh dhania and a lemon wedge. Serve with roti and a carrot salad. * note: for more heat, add a slit chilli.