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Mutton Curry

Mutton Curry on Afternoon Express

Mutton Curry

Recipe by: Clement Pedro
Serves: Cooking: 45min
Preparation: 45min

1 large onion, chopped
1 tsp (5 ml) peeled and finely grated ginger 
1 tsp (5 ml) crushed garlic
1 green chilli, finely chopped (optional)
6 fresh curry leaves
1 Tbsp (15 ml) vegetable oil or ghee 
1 tsp (5 ml) roasted masala or leaf masala
1 tsp (5 ml) kokhni masala 
1 tsp (5 ml) ground cumin
1 tsp (5 ml) turmeric 
2 cardamom pods
2 cinnamon sticks 
1 kg mutton or lamb pieces
1 tsp (5 ml) lemon juice
1 tsp (5 ml) salt 
3 C (750 ml) water
1 large ripe tomato, skinned and grated
½ x 410 g can whole or chopped tomatoes 
3 medium to large potatoes, peeled and quartered 
1 Tbsp (15 ml) sugar¼ bunch fresh coriander, roughly chopped

Place the onion, ginger, garlic, chilli and curry leaves into a blender and blend until you have fairly smooth, paste-like consistency.Heat the oil in a medium-sized pot over a medium heat and add the blended ingredients. Cook for 2–3 minutes and add all the dry spices, including the cardamom and stick cinnamon. Cook for at least 5 minutes in order for all the flavours of the spices to be released. Add the meat, lemon juice and salt and mix well. Cook, covered, over a high heat for 2 minutes and stir regularly.Add 2 C (500 ml) of the water to the pot and cook for 10–15 minutes over a medium/high heat.In the same blender (no need to wash or rinse), blend the fresh and canned tomatoes until smooth. Add the potatoes and puréed tomatoes to the cooked meat and stir. Add the remaining 1 C (250 ml) water and cook, covered, on high for 5 minutes. Reduce the heat to medium, add the sugar and simmer for a further 30 minutes until the meat and potatoes are soft and tender. Garnish with the chopped coriander and serve while still hot with fluffy White Rice  or Cape Malay Rotis.

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