mutton curry on a cold, winter's day

my mum is really ill with flu at the moment so it was up to me to cook the curry today. you would know from a previous entry that although i love mutton curry, i am a bit nervous about cooking it - but i know exactly what i want this time - i enter the battle with more knowledge!

so here is the dish that is such perfection and comfort on a cold day such as this! i have included a step by step photo illustration so that you know what it should (sort of) look like!

INGREDIENTS:

• 2 kg of mutton (or lamb if you prefer)
• 1 large finely sliced onion
• 2 roughly chopped tomatoes
• 2 small potatoes (or 1 large potato)
• masala of your choice (about 2 tablespoons) - i use 1 tablespoon of mild masala and 1 tablespoon of chilli  powder
• ground ginger and garlic
• jeera seeds (cumin)
• 2 small pieces of cinnamon bark
• 1 tablespoon curry seeds (now this i get from gorima's which is a spice shop in durban, but basically it is a blend of seeds used for curries like cumin, onion seeds, mustard seeds sauted in tumeric powder amongst other things - i am sure you could get something similar in any spice shop)
• salt to taste

METHOD:

• in a large, heavy based pot add in your onion to cook on a medium heat until golden. take your time, a mutton curry is all in the braising (like my mum says).
• at this stage you will need to add in your jeera seeds, cinnamon bark and curry seeds. let this saute for a good couple minutes.

• then add in your ground ginger and garlic.
• after a few minutes add in your meat. now many people add the masala into the ginger/garlic/onion mixture in the pot to cook, but i prefer to add it in after the meat has been added if you are starting out with a mutton curry for the first few times. thereafter you can "burn" (which is really just cooking out the rawness of the spice) the masala in the onion mix - i think it comes with more experience.
• so add in your masala and salt to taste and give it a good mix.
• after about 5 minutes, throw in your tomatoes and a stem of curry leaf and let that cook on medium heat for 30 minutes.

• when the time has lapsed, you will see a gravy beginning to form. place your potatoes into the gravy and turn the heat slightly lower. cover and leave to simmer for another 20 minutes.
• thereafter, add in another curry leaf and simmer for about 10 minutes.
• remove from heat and serve.

a mutton curry is nothing without rice (in my opinion) so i made basmati and enjoyed a nice plate :) please try it out if you can - it's really easier than it seems!

peace and love all!
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