This is a curry dish I do at home. Normally I use lamb or chicken so it can cook faster, but today I’m feeling ambitious – so mutton it is!

 

Tools :

  1. Several small bowls to hold ingredients
  2. 1 large knife
  3. 1 cutting board
  4. 1 deep sauce pan ( deep enough for pasta )

Instructions :

I used mutton cut for potjiekos. My South African friends know exactly what that means. I’ll save that for another post. The mutton is cut in rather irregular pieces with lots of bones. Needless to say – this is a get your fingers dirty type curry. I also show this on Chapati – I have prep pics if you’re interested. Put 4 tablespoons of oil in your deep pot and set aside

  1. Mince your ginger until you have 2 tablespoons
    ginger exposed
    ginger peeled
  2. Mince your garlic until you have 1 heaped teaspoon
  3. Set the ginger and garlic aside in a bowl
    minced ginger and garlic
  4. Peel and dice an onion
    diced onion
  5. Put the diced onion in a bowl
  6. Add 3 cloves to the bowl with the onion
    3 cloves
  7. Add 4 cardamon pods to the bowl
  8. Add the 2 cinnamon sticks to the bowl with the onion
    onion and cinnamon bowl
  9. I used 3 different curries to make my curry  powder mix ( the woolies cape malay one, a medium curry, a mild curry powder – 2 teaspoons of each ).
  10. I also added in paprika.
    curry powder mix
  11. Dice your fennel
    fennel
    diced fennel
  12. Heat your deep pot on high
  13. Once warm, add the onion cinnamon and clove mix
  14. Use a wooden spoon to mix as it cooks.
    Onion and Cinnamon frying
  15. When the onions begin to caramelize, add the curry powder mix
  16. Drop the heat to medium
  17. Cook the mix until it darkens ( no more than 5 minutes). Note do not burn your mix.
  18. Add your mutton to the pot and stir frequently
  19. Add the garlic and ginger mix
    garlic and ginger added
  20. Add 3 teaspoons of salt
  21. Add your fennel
    fennel added
  22. Stir frequently for another 5 minutes
  23. Add 1.5 cups of water and cover for 30 minutes
  24. Now check frequently and stir from time to time. You want to get to a point where your mutton starts to pull away from the bone and gets tender. I let mine go for an hour in total. If you run out of water in your sauce – you can keep adding water a cup at a time to reconstitute the sauce.
    Mutton pulling from bone
  25. Once you’re happy that your mutton is nice and tender, peel your tomato
  26. Dice the tomato
    diced peeled tomato
  27. Ad the diced tomato to the pot
  28. Peel your potato and cut into large chunks
    diced potato
  29. Add to your pot
  30. Let the pot cook covered for another 30 minutes. Add the 4 tablespoons of cream.
    mutton curry with cream
  31. You should be ready to serve.
    curry in bowl
    Mutton Curry

Ingredients

Cardamon
Cinnamon Sticks
Cloves
Cream
Curry Powder
Fennel
Garlic
Ginger
Mutton
Onion
Paprika
Potato
Tomato