POLOKWANE – Mutton is a great meat for curry because when cooked properly and long enough, the meat becomes soft and soaks in all the flavour and gravy, which is perfect if you are eating the curry with roti or naan.
Ingredients
- 1 red onion, chopped
- 15ml oil
- 5ml rajah curry powder
- 2ml chilli powder
- 1 star anise
- 600g mutton or lamb, cubed
- 3 medium potatoes, peeled and cubed
- ½ cup frozen peas
- 4 curry leaves
- 1 x KNORR Mild Durban Curry Dry Cook-in-Sauce
- 400ml water
- rice and/or poppadoms to serve
Method
- Sauté chopped onion in oil, add curry powder, chilli powder and star anise and fry for 1 minute.
- Add meat and brown.
- Add potatoes, peas and curry leaves.
- Mix contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce with 400 ml cold water.
- Pour over the browned meat and veggies.
- Bring to the boil, stirring often.
- Cover and simmer for 1 hour.
- Serve with rice and/or poppadoms
This recipe was provided by What’s for Dinner.
