Recipe of the day: Hearty mutton curry

Curry is always a good idea when you are craving a wholesome, warm and filling dish. Prepare this meaty and hearty mutton curry recipe for yourself and the family tonight for supper.

You can enjoy this mutton curry dish with either rice of your choice, or easy-to-make naan bread.

Mutton curry

Ingredients

• 4 tablespoons of vegetable oil (or canola oil or sunflower cooking oil)
• 2 large onions, sliced thin
• 2 large tomatoes, diced
• 2 tablespoons of garlic paste
• 1 tablespoon of ginger paste
• 2 teaspoons of garam masala powder
• 2 teaspoons of coriander powder
• 1 teaspoon of cumin powder
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of red chili powder
• 1kg of goat (or sheep leg), cut into bite-sized chunks
• Kosher salt, to taste
• Chopped fresh coriander (cilantro), garnish

ALSO READ: Recipe of the day: Beef stir fry with rice

Instructions

1. Heat the cooking oil in a heavy-bottomed large pan over medium heat.
2. When hot, add the onions. Sauté until the onions begin to turn a pale golden brown. Remove the onion from the oil with a slotted spoon and drain on paper towels. Turn off the heat but leave the remaining oil in the pan.
3. Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once smooth, move into a separate container.
4. Grind the tomatoes and garlic and ginger pastes together in the food processor into a smooth paste. Set aside for later use.
5. Heat the oil leftover from frying the onions over medium heat and add the onion paste. Sauté for 2 to 3 minutes.
6. Add the tomato, garlic, and ginger paste followed by the garam masala, coriander, cumin, turmeric, and red chili powder. Mix well.
7. Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes.
8. Add the goat or sheep pieces to the masala, season with salt to taste, and stir to fully coat the meat with the masala. Sauté until the goat or sheep is browned well.
9. Add 1/2 a cup of hot water to the pan and stir to mix well. Bring to a simmer and cover the pan. Cook until the meat is tender. You will need to keep checking on the goat or sheep as it cooks and adding more water to the sauce if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
10. When the meat is cooked and the sauce has thickened, garnish with chopped coriander and serve hot.

This recipe was found on thespruceeats.com