- 1 clove garlic, peeled
- 1 (2 inch) piece fresh ginger root, peeled
- 1/4 cup vegetable oil
- 1 (3 inch) cinnamon stick
- 1/2 teaspoon cumin seeds
- 1 star anise pod
- 8 kaffir lime leaves
- 2 pounds mutton, cubed
- 10 shallots, sliced
- 2 large tomatoes, chopped
- 5 tablespoons curry powder
- 1/2 cup coconut milk
- salt to taste
- 4 cups water
- 4 large potatoes, peeled and cubed
- Combine the garlic and ginger in a food processor. Blend into a paste and set aside.
- Heat the oil in a large skillet over medium heat. Add the cinnamon stick, cumin seeds, anise pod, and lime leaves. Add the shallots; cook and stir until starting to brown, about 5 minutes. Stir in the ginger garlic paste. Cook and stir for a few more minutes, and then stir in the mutton and tomatoes. Cover and simmer over low heat for 30 minutes.
- Stir in the curry powder, coconut milk and water and add the potato. Season with salt to taste. Cover and simmer until potato and mutton are tender, about 30 more minutes.
09/12/2019
recipepes.com
mum's mutton curry, recipe
PT15M
PT1H
5
455 calories
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