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Indian mutton curry |
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| If you do not like spicy food, adjust the spices accordingly in this mutton or beef curry made with a variety of vegetables. The mixture is served over hot rice so it is a good meat-stretcher. INGREDIENTS: 2 Tablespoons butter 1 pound mutton or beef, trimmed and cubed 1 onion, sliced 2 potatoes, cut in 1-inch cubes 1 carrot, peeled and sliced 1 cup cauliflower florets 1 cup aubergine, cut in 1-inch cubes 3 cloves garlic, minced 2 fresh green chiles 2 Tablespoons ground coriander 1 Tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon turmeric 1 teaspoon curry powder or to taste 1 Tablespoon mustard seed 1/2 cup white vinegar 3/4 cup coconut cream, diluted to 1-1/2 cups PREPARATION: To moderately hot butter in large skillet or wok, add onions, garlic, chilies, mustard seeds, curry powder, coriander powder, chili powder, cumin powder, turmeric powder, and ginger. Stir constantly, then lower heat. Add mutton or beef, potatoes, carrots, cauliflower, and aubergine. Saute until meat is browned, then add diluted coconut milk and vinegar. Simmer on very low heat (atleast 25 mins) until meat is nearly tender. When vegetables and meat are tender, add rice flour mixed with a little water and salt. Add more water if necessary. |
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