Mutton curry from Floyd's India by Keith Floyd

Name: Mutton curry from Floyd's India by Keith Floyd
Ingredients: 4 or 5 cloves; 1 kg/2¼ lb stewing mutton or lamb, cut into bite-sized morsels; vegetable oil; 3 or 4 red onions, finely chopped; 150 g/5 oz natural yoghurt; salt; about 150 g/5 oz ginger and garlic purée; 150 g/5 oz red chilli purée (you can grind dried red chillies with a little oil or make a paste with red chilli powder and a little oil); 1 heaped tablespoon ghee or butter; 1 heaped tablespoon chopped fresh coriander leaves; 400 g/14 oz natural yoghurt; 3 or 4 pieces of dried mace; 2 or 3 dried bay leaves; 1 cinnamon stick, broken into pieces; 5 or 6 green cardamom pods

app.ckbk.com

This is a very simple mutton, goat or lamb curry, which was originally prepared by the nomadic tribesmen when they made camp and was cooked gently over a wood f

View Original

Share this recipe:

Ingredients

4 or 5 cloves
1 kg/2¼ lb stewing mutton or lamb, cut into bite-sized morsels
vegetable oil
3 or 4 red onions, finely chopped
150 g/5 oz natural yoghurt
salt
about 150 g/5 oz ginger and garlic purée
150 g/5 oz red chilli purée (you can grind dried red chillies with a little oil or make a paste with red chilli powder and a little oil)
1 heaped tablespoon ghee or butter
1 heaped tablespoon chopped fresh coriander leaves
400 g/14 oz natural yoghurt
3 or 4 pieces of dried mace
2 or 3 dried bay leaves
1 cinnamon stick, broken into pieces
5 or 6 green cardamom pods