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Quick Mutton or Lamb Curry

  • 1. 2 pounds of stew meat (lamb or goat meat) cut in 1 inch squares. Do not remove the fat unless it is too much.
  • 2. 1 whole onion diced
  • 3. two potatoes cut in small squares with skin on ( make sure potatoes are washed clean and not too old)
  • 4. 1/4 cup cilantro leaves with young stem - chopped fine.
  • 5. 1/2 tsp mustard seeds
  • 6. 1 sprig of curry leaves (optional)
  • 7. 2 TBsp oil
  • 8.a 1/2 tsp salt
  • b.1/2 tsp turmeric
  • c.1 tsp powdered fennel ( buy a little bit of whole fennel and roast it for two minutes in a sauce pan, let cooland powder it)
  • d. 2 TBsp corriander powder
  • e. 1/2 tsp chilli powder
  • f. two medium sized tomatoes diced fine
  • Put all ingredients in 8(a thru f) in a bowl.
  • 9. 1/2 cup of yogurt (optional)
1. Put oil in a vessel and heat oil. When oil is hot put mustard seeds in the vessel and cover till you hear the mustard popping, reduce heat, lift cover slightly and put curry leaves in the vessel and you will hear it sizzle. Put all of the onion in the vessel and on medium heat saute onion till translucent - make sure you stir it continuously.
2. Put meat in the vessel and slightly brown meat so all sides of the meat have a consistent color.
3. Put three cups of water in vessel along with all ingredient noted in 8 (above) and bring it to a boil.
4. Lower heat and let simmer covered for 20 minutes. Make sure meat is soft and chewable, if not continue in five minute intervals till it is soft.
5. In the mean time microwave potatoes for 2 minutes. see if it is soft using a fork, if not continue in 15 second intervals till it is.
6. Once the meat is soft put the microwaved potatoes in the mix and stir it once or twice till the meat and potatoes and onions are thoroughly co-mingled.
7. Simmer uncovered on low heat till the whole house smells of curry! Just kidding! 5 minutes should be fine. .
8. If the gravy is too thin, drain the gravy into a sauce pan and simmer on high till the 'wateriness' disappears. Put the thick gravy back in the meat and stir.
9. If the gravy is too thick add a little water (1/2 cup at a time) and stir till you are happy with its consistency.
10. Stir in optional yogurt at this point and give it a stir
11. Turn off the heat. Sprinkle cilantro (item 4) on top of the curry. Cover the vessel and let stand for 10-15 minutes before you serve. Salt to taste if necessary
12. If you cook a day in advance and leave it in the fridge it will taste a whole lot better.
Submitted by Mathew Daniel - Oklahoma City, OK Sep 11, 2011
15 min 30 min 45 min
Recipe Rascal