Indian Muslim Mutton Curry

Описание: In Singapore, we are lucky to have so many versions of curry. The Malay-style curries that are rich with coconut milk, the gravy-like Hainanese curry that vendors slather on rice, tangy Eurasian curries made sometimes with mustard… the list goes on. What I find unique about Indian curries is the smaller quantities of liquid used compared to other curries, the cooking of a masala rather than a rempah, and the use of yogurt for more body.

Uncle Mahmood’s Mutton Curry
Adapted from The Straits Times
Serves 12 (halve the recipe if you prefer)

6 tbsp ghee
3 lemongrass
10 cardamom
4 star anise
1 tsp cloves
450g peeled red onions, sliced
40g peeled garlic, sliced
3 sprigs curry leaves
2 tablespoons ginger garlic paste
15g dried chillies, soaked and blended
3 tsp chilli powder (optional)
100g tomato paste
4 tsp cumin powder
4 tsp fennel powder
5 tbsp meat curry powder
2kg mutton, cut into chunks and washed with 1 heaped tablespoon salt
1L water
3 1/2 tsp salt, or to taste
800g peeled potatoes, diced
2 handfuls mint leaves
2 handfuls coriander leaves
200g natural yoghurt
500g tomatoes, diced

Heat the ghee in a wok or deep pot. Add the lemongrass and whole spices. Stir-fry for a few minutes to release the fragrance of the spices. Add the onions, garlic, and curry leaves. Cook gently until the onions soften. Add the ginger garlic paste, dried chilli paste, chilli powder, tomato paste, cumin, fennel, and curry powder. Cook for a few more minutes, stirring frequently to prevent scorching. Drain the mutton and add to the pot. Toss to coat in the masala. Add water and salt. Simmer on low heat for 1 hour, or until almost tender to your liking.  

Add the potatoes, mint, coriander, yogurt and tomatoes. Cook for another 30 minutes or until the potatoes are cooked through. Serve with rice or roti.

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