Mutton Curry

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How old were you when you started cooking: Seven years old

Personal wish related to cooking: After so many years of cooking, I wish to pass on my knowledge and skills of all the dishes I know to whoever is willing to learn, so I can sit back and enjoy the food myself!

Mahmood Maricar , Best Neighbour Award by Rachel

Ingredients

Mixed Spices: Soak for 5-10 minutes

4 tsp fennel seeds

2 sticks cinnamon

10 pcs cardamon

4-5 pcs star anise

1 tsp cloves
2kg mutton

3 red onions, sliced

6 shallots, sliced

4 cloves garlic, sliced

4 tbs ghee

2 tbs cooking oil

2 tbs garlic, blended

5 tsp young ginger, blended

4-5 tsp blue ginger and Thai lemongrass mix, blended

4 tsp fried chilli paste, blended

4 tsp cumin powder

4 tsp fennel powder

3-4 tsp chilli powder (optional)

70-100g tomato paste

200ml natural yoghurt

2 ½ tsp salt

5 tbs meat curry powder

2 handfuls mint leaves

2 handfuls coriander leaves

4 tomatoes, diced

6 potatoes, diced

3 cups boiling water

Methods

Washing the mutton:

Add a heap spoonful of salt into a bowl of water with mutton.
Wash until the water runs clear.

Cooking the mutton:

Heat a pot with oil and ghee.
Fry the onions, shallots and garlic.
Add Mixed Spices, blended garlic, blended ginger, and mixture of blue ginger and lemongrass, one at a time into the pot. With each addition, gently saute till the ingredient’s flavour is infused in the oil before adding the next ingredient in.
Stir well.
Add in chilli paste, chilli powder and tomato paste.
Add the mutton and fold into the ingredients.
Add fennel powder, cumin powder and salt, followed by boiling water. Stir well.
Cover the pot and cook on low heat for 15 minutes.
After that, remove the lid and add meat curry powder.
Cook on low heat for 10 minutes.
Add potatoes, mint leaves, coriander leaves and stir well.
Add tomatoes and yoghurt. Stir constantly.
Cook for about 30 minutes.
Ready and serve.