Recipe for Mutton Curry – with cinnamon and star aniseed

500g mutton (bite-size pieces)
15ml oil
3 cardamom pods (peeled)
3 cloves
1 star aniseed (broken up)
1 bayleaf (crumbled)
3 small pieces cinnamon sticks
1 tsp fennel seeds
1 large onion (chopped)
1 sprig curry leaf
2 tsp ginger paste
2 tsp garlic paste
2 tsp salt
1/4 tsp turmeric
3 tsp coriander (dhania powder)
3 tsp cumin (jeera powder)
5 tsp chilli powder
1/2 tsp garam masala
4 cups hot water
6 even-sized potatoes (size of large eggs)
30ml tomato puree
2 tbs fresh coriander (chopped dhania)

How to
Heat oil and then add spices for a few seconds

Stir in meat and allow to saut鼢r />

Turn down heat and cover saucepan

Cook until meat begins to fry up

Add the onion, curry leaves, ginger, garlic and salt

Allow onion to soften, then stir in rest of the spices until meat is well cooked

Add the water and potatoes

Bring to a boil, then turn down to moderate heat

Cook until tender, then add tomato puree and stir gently

Simmer until ready to serve

Garnish with dhania

By: Marline Moodley

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