Mysore Mutton Curry

Photo: flickr user avlxyz

Ingredients

500 grams mutton (cut into chunky pieces)

Ingredients (A)

6 clv garlic, smashed

3 cm piece old ginger, finely ground

1 big onion, sliced

4 tablespoons oil

2 cups water

Preparation

Ingredients (B) - combined and mixed with a little water to form a paste:- 3 tbl coriander powder2 tbl chilli paste0.5 tbl ground fennel (jintanmanis)

0.25 tsp turmeric powderIngredients (C)

0.5 cup thin coconut milk150 ml yoghurt1 cup waterIngredients (D)

2 x green chillies, seeded and halved2 x tomatoes, halvedSeasoning1 tsp salt or to taste1 tsp sugar or to taste0.5 tsp chicken stock granules

Method:MARINATE mutton with (A) for 2 to 3 hours. Put marinated mutton in a saucepot and cook covered over a gentle heat for 10 to 15 minutes. (The juice from the meat will ooze out. Keep stirring to prevent the meat from sticking to the pot.)

Heat oil and saute onions until soft and fragrant. Remove the onions and pour half the oil into the mutton. Retain the remaining oil for use later.

Add water to the mutton and continue to cook until water is reduced to half and the meat is cooked and almost tender.

Heat up the remaining oil and stir-fry (B) until fragrant. Add thin coconut milk, mix well then pour into mutton. Add (D) and the rest of the water in (C). Stir constantly then cover and cook for 1 to 1 1/4 hours or until mutton is tender.

Add yoghurt. Bring to a low simmer for another 10 to 15 minutes. Add seasoning and chopped coriander leaves for the last 5 minutes of cooking time.