SERVES 4
This is a classic dry curry recipe from the South of India. It is very spicy and will clear your sinuses. This recipe calls for hot chilli powder. To reduce the level of spiciness either use less hot chilli powder or better still, substitute it with Kashmiri chilli powder.
½ kg boneless mutton, diced
½ tsp ground turmeric
½ tsp hot chili powder
2 cups of water
Salt to taste
3 tbsp vegetable oil
5 garlic cloves, peeled and chopped
1 large onion, peeled and sliced
1½ tsp ground coriander
2 tsp freshly ground black pepper
1 tsp garam masala
20 curry leaves
1 Place the meat, turmeric and chili powder in a large saucepan or heavy casserole. Pour in 1½ cups water and bring to a simmer, then cover and cook gently for 30-40 minutes or until meat is tender. Add more water if necessary. Add salt to taste, then remove the pan from heat and set aside. Make sure there is no excess liquid left in the pan
2 Heat the oil in a large frying pan or wok. Add the garlic and sauté until it is brown, then add the onions and cook, stirring occasionally until the onions are golden brown, about 10 minutes. Sprinkle in the ground coriander and stir fry for about 2 minutes.
3 Transfer the meat to the pan of spicy onions. Add the black pepper, garam masala and curry leaves. Cook, stirring constantly, over medium heat for 10 minutes until the mixture is very dry. Serve hot with naan or batura.
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