Difference between revisions of "Mutton Curry"
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# Fry [[onion]]s in [[oil]] till fragrant, add mutton and fry for several minutes. | # Fry [[onion]]s in [[oil]] till fragrant, add mutton and fry for several minutes. | ||
# Add [[curry]] powder, coriander powder and [[chili powder]], add more [[oil]] if necessary. | # Add [[curry]] powder, coriander powder and [[chili powder]], add more [[oil]] if necessary. | ||
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==References== | ==References== | ||
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| − | [[Category:Singaporean Meat | + | [[Category:Singaporean cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Mutton Recipes]] | [[Category:Mutton Recipes]] | ||
[[Category:Lamb Recipes]] | [[Category:Lamb Recipes]] | ||
Latest revision as of 14:35, 15 July 2012
Description
A dish rich and aromatic, spicy yet not hot! It's filled with the wonderful fragrance of coriander and curry powder!
File:Muttoncurry2.jpg
Mutton Curry
Ingredients
- 1 – 1½kg mutton or lamb with bones and fats
- 300 g carrots, cubed
- 300 g onions, quartered
- coriander for garnish, chopped
- some curry leaves
- 2 – 3 tablespoonful curry powder
- 1 – 2 tablespoonful coriander powder, fry to release fragrance
- 200 ml coconut milk
- 400 ml hot water
- chili powder(to taste)
- oil
- salt
Procedures
- Fry onions in oil till fragrant, add mutton and fry for several minutes.
- Add curry powder, coriander powder and chili powder, add more oil if necessary.
- Fry for several minutes till fragrant.
- Add carrots, hot water and coconut milk.
- Cover and simmer till meat is tender and the sauce thick.
- Stir now and then to prevent sticking.
- Add hot water or extra coconut milk if necessary.
- carrot maybe added later if you prefer it crunchier.
- Throw in curry leaves, season with salt, remove excess oil and garnish with coriander.
- Served with white rice.
