Mutton Curry
  • 1.5kg leg mutton (small cubes)
  • 2.5cm ginger, ground to paste
  • 4 cloves garlic, ground to paste
  • 1 tbsp ghee
  • 1 stick of cinnamon
  • 1 green chilli
  • 6 cloves
  • 18 shallots, sliced
  • 8 black cardamons, remove pods
  • 2 potatoes, cut to wedges
  • 1.5 cups thick coconut milk
  • 5 cups thin coconut milk
  • 1/2 tsp salt
  • 2 tsp salts (marinate)
  • 35g meat curry powder
  1. Marinate mutton with ginger, 2 tsp salt and garlic for 1/2 hour.
  2. Heat wok with ghee and fry cinnamon and cloves till fragrant.
  3. Add shallots, green chilli and cardamon seeds, then potatoes till fragrant.
  4. Add mutton and stir fry for 2 mins. Cover and allow mutton to cook till the juice evaporates. Turn occassionally.
  5. Pour in thin coconut milk and cook covered for a further 15 mins over medium heat.
  6. Add thick coconut milk and bring to a boil. Stir in salt and curry powder. Cook for a further 20 mins or more till mutton is tender.
  7. (note: I find this dish taste even better overnight)