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muttoncurry2.jpg - 20534 Bytesmuttoncurry3.jpg - 16195 Bytes Mutton Curry

Potatoes, peas and other such vegetables maybe added for color.
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Ingredients:

1 - 1 1/2kg mutton or lamb with bones and fats
300g carrots, cubed
300g onions, quartered
Coriander for garnish, choppped
some curry leaves
2 - 3 tablespoonful curry powder
1 - 2 tablespoonful coriander powder, fry to release fragrance
200ml coconut milk
400ml hot water
chili powder(to taste)

oil
salt
Method:

Fry onions in oil till fragrant, add mutton and fry for several minutes.

Add curry powder, coriander powder and chili powder, add more oil if necessary. Fry for several minutes till fragrant.

Add carrots, hot water and coconut milk. Cover and simmer till meat is tender and the sauce thick. Stir now and then to prevent sticking. Add hot water or extra coconut milk if necessary. Carrot maybe added later if you prefer it crunchier.

Throw in curry leaves, season with salt, remove excess oil and garnish with coriander. Served with white rice.

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all rights reserved. © 1998 Sambal Blacan Cookbook . thian@blauwbrug.nl