Mutton curry – Food & Home Magazine

Name: Mutton curry – Food & Home Magazine
Total time: 90 min
Ingredients: 2 tbsp (30ml) olive oil; 1 onion, thinly sliced; 2 garlic cloves, sliced; 5cm piece fresh ginger, grated; 500g mutton knuckle; 30ml (2 tbsp) medium curry powder; 30ml (2 tbsp) garam masala; 2,5ml (½ tsp) turmeric; 30ml (2 tbsp) ground cumin; 15ml (1 tbsp) ground coriander; 2 cinnamon sticks; 2 star anise; 4 ripe tomatoes, chopped; 6 potatoes, peeled and chopped; 1,5L water; salt and freshly ground black pepper, to taste; RICE; 15ml (1 tbsp) olive oil; 5ml (1 tsp) mustard seeds; 5ml (1 tsp) whole cumin seeds; 1 cinnamon stick; 1L (4 cups) cooked basmati rice; plain yoghurt, to serve; fresh coriander leaves, to serve

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We love a heart-warming curry in winter. This mutton curry is perfect for a cold winter's night. Pair it with a full-bodied, ripe Chenin Blanc.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.

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