Delicious mutton curry

By admin
12 November 2013

Serves 6

30 ml (2 tablespoons) oil

2 onions, chopped

30 ml (2 tablespoons) curry powder

2 garlic cloves, chopped

2 ml (1/2 teaspoons) salt

1 kg stewing mutton, cubed

45 ml (3 tablespoons) apricot jam

500 ml (2 cups) water

2 bay leaves (see picture)

125 ml (1/2 cup) white vinegar

15 ml (1 tablespoon) sugar

1 green apple, peeled and grated

1 can (410 g) chopped tomatoes

Salt and pepper to taste

Heat the oil in a saucepan and fry the onions until soft. Add the curry powder, garlic and salt, and fry until fragrant. Add the mutton cubes and fry until browned. Add the jam, water, bay leaves, vinegar, sugar, apple and tomatoes, and bring to the boil. Cover and simmer very slowly for two to three hours or until the meat is very tender (add more water if the curry becomes dry). Season to taste with salt and pepper. Serve on rice with banana and yoghurt salad