ROSHAAN’S MUTTON CURRY
INGREDIENTS
Oil
4 medium onions
1/2 green pepper
Curry leaves(about 20)
Cinnamon sticks(2/3)
3 tablespoons garlic paste
Masala * Recipe at the bottom
2 kg mutton(not lamb) pieces
Potatoes
Salt
METHOD
Put oil, curry leaves and cinnamon sticks in pot( I use my frying pan), and heat until it starts ‘bubbling’. Add chopped onions and pepper, and braise until golden brown. Add garlic paste braise for a few seconds, then add masala. Add some water and braise for about a minute (be careful not to burn), then add the meat. Cook until soft, adding water and stirring regularly, then add potatoes and salt to taste. Serve with basmati rice and sweet pumpkin, with tomato and cucumber salad.
My masala mixture:-
Same portions of:
Mutton-
Mother in law-
Durban-
Garlic and ginger-
11 in one – masalas
With half portions of borrie and danhia powder.
Mix together and use as needed
My masala mixture:-
Same portions of
Mutton
Mother in law
Durban
Garlic and ginger
11 in one masalas
With half portions of borrie and danhia powder.
Mix together and use as needed
I made mine quite strong. I used about 5/6 heaped tablespoons and it depends on the quality of the masala. Yes, I used fresh leaves
Source and photo: Roshaan Pather
