I love a lekker strong mutton curry and especially if it has nice big pieces of soft potatoe.
My late gran had a delicious finger licking nose running mutton curry recipe that she always made at family gatherings and she always served it with patcha chutney.
I make mutton curry every other day and it never comes out like hers, since I already had her recipe book open on the meat section, I thought why not see if she just happened to write down her recipe for mutton curry.
Even while I am writing this recipe, my lips are already watering for another plateful of this curry.
- 500g x mutton cubed.
- 1 x tsp ginger and garlic paste.
- 1 x tsp jeera powder.
- 1 x tsp coriander powder.
- 3 x pieces cinnamon sticks.
- 3 x cardamom pods.
- 4 x whole cloves.
- 1 x tsp turmeric powder.
- 1 x tsp masala.
- 1 x tsp salt.
- 30ml x cooking oil.
- 2 x onions, finely chopped.
- 500ml x boiling hot water.
- 4 x tomatoes, grated.
- 1 x tsp white sugar.
- 3 x potatoes, peeled and quartered.
- Freshly chopped dhania to garnish.
- Rinse the meat and set aside.
- In a pot, heat the oil and add the onions, saute till transparent.
- Add the spices and salt and give it a good stir to mix.
- Add the meat, mix so that the meat is coated, cover and allow the meat to cook for about 10 minutes.
- Add 250ml of the water, mix and cover again to cook for a further 5 minutes.
- Add the grated tomatoes, stir and allow to cook till the meat is almost tender.
- Add the potatoes and the remaining hot water.
- Cover and allow to cook till the potatoes are soft and the meat is done, you can add more water to prevent the food from catching.
- Remove from the heat and garnish with dhania.