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Red hot mutton curry raj style
- Prep time:
- 45 mins
- Cook time:
- 3 hrs
- Serves:
- 4
For a curry to create an impression, Mike Robinson rustles up tender mouth-watering mutton in a spicy and special coconut sauce
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Ingredients
For the garam masala
- 1 Nutmeg, coarsely crushed
- Green cardamom
- 3 Black cardamom
- 12 Cloves
- 2 3cm cinnamon sticks
- 2 tbsp Cumin seeds
- 4 blades mace
- 3 whole Star anise
- 7 whole Black peppercorns
- 5 Bay leaves, crushed
For the curry
- 2 tbsp Ghee
- 1kg mutton, shoulder, trimmed and cut into 3 cm dice
- 4 tbsp Garam masala
- 3 green chillies, chopped
- 2 cloves Garlic, crushed
- 1 Onions, diced
- 3 cm piece Ginger
- 250ml chicken stock
- 2 limes, juices
- 450400g tinned chopped tomatoes, chopped
- 400 ml tinned coconut milk
- 100 g dried Mango
- 100g sultanas
- 200ml plain natural Yogurt
- 1 handful Coriander, to garnish
Method
1. To make the garam masala, put all of the ingredients into a heavy-based frying pan and roast slowly until they are crisp and dry, taking care that they do not burn.2. Grind them into a powder and store in an airtight jar in the fridge.
3. For the curry, heat the ghee in a deep casserole and fry the mutton until browned all over.
4. Stir through the garam masala, and then add the chillies, garlic, onion and ginger. Continue to cook for another two minutes.
5. Stir in the stock, lime juice, tomatoes, coconut milk and dried fruits. Stir well and cover with a lid. Cook for about two and a half hours, or until the meat is very tender and the sauce is thick.
6. Stir through the yoghurt. Serve immediately, scattered with fresh coriander and with plain boiled rice.
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