51min 4 ppl
Mutton Curry
143 minutes
4 people
Hardover 60 min or 12+ steps
143 min · 8 steps
Hard: over 60 min or 12+ steps
502 kcalper person
Protein 40g
Carbs 18g
Fats 30g
About this dish
An Indian-Singaporean mutton curry, chunks of mutton braised low and slow in a coconut and curry leaf gravy until tender enough to fall from the bone.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Shallots6
- Garlic cloves5
- Fresh Ginger20 g
- Tomatoes2
- Curry leaves10
- Potatoesquartered2
Meat & Poultry
- Bone-In Mutton Shouldercut into chunks900 g
Tins & Jars
- Coconut Milk300 ml
Dried Goods
- Water400 ml
Spices & Seasonings
- Curry Powder40 g
- Cinnamon Stick1
Oils & Condiments
- Vegetable Oil40 ml
Utensils
- Blender
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Blend the shallots, garlic and ginger into a paste, and cut the mutton and potatoes into chunks.
Approx. 10 minutes
2
Heat the vegetable oil in a large saucepan and fry the paste, curry leaves and cinnamon stick until fragrant.
Approx. 6 minutes
3
Stir in the curry powder and cook for 2 minutes until toasted.
Approx. 2 minutes
4
Add the mutton and turn to coat well in the spices, searing lightly.
Approx. 6 minutes
5
Add the tomatoes, coconut milk and water, and bring to the boil.
Approx. 5 minutes
6
Reduce to a simmer, cover and braise for 90 minutes until the mutton is tender.
Approx. 90 minutes
7
Add the potatoes and continue simmering for 20 minutes until tender.
Approx. 20 minutes
8
Insert a meat thermometer into a piece of mutton; it should read at least 90 degrees Celsius and pull apart easily before serving.
Approx. 4 minutes
