Cari Mutton

Friday night is curry night in our house.  We've eaten this curry a few times now and it is a firm favourite.  The recipe comes from the winner of Master Chef, Shelina Permallo, inspired by her family's Mauritian recipes.  Have a go, it's better than any takeaway.  Her website has some beautiful recipes and I think I might have to buy her book.  If you do make it, please do make the crispy onion garnish as it really adds another dimension and texture to the curry.  I'll be cooking this this afternoon, long low and slow in my lovely Netherton Foundry Slow Cooker.

Ingredients
3 tbsp sunflower oil
1 onion, finely chopped
5 garlic, finely chopped
2.5 cm piece of root ginger, peeled and grated
2 tbsp birds eye red chillies, finely chopped
12 curry leaves
4 tbsp Mauritian curry powder
1/2 teasp fenugreek seeds
500g mutton chopped into bite size cubes
400g tin of plum tomatoes
200mls water
3 tbsp coriander, chopped plus extra to garnish
Crispy onions, to serve.

Mauritian Quick Curry Powder
50g Madras curry powder
20g ground coriander
20g ground cumin
10g turmeric.

Method
Heat the oil in a large pan over a medium heat an gently fry the onion, garlic, ginger and chillies until soft.  Add the curry leaves, Mauritian curry powder and fenugreek seeds and fry for another minute.
Add the mutton and cook for 15 minutes, turning frequently, until evenly browned on all sides.  Then add the tomatoes, 300ml water and the coriander and bring to a simmer.  reduce the heat, cover and leave to simmer for two and a half to three hours, or until the meat is tender.
Taste and adjust the seasoning, garnish with the crispy onions and some coriander.  Serve.

Crispy onions
Finely slice an onion.  Fry in sunflower oil for 2-3 minutes until crisp and golden.  Drain well on kitchen paper and serve sprinkle over the top of the curry.

                                                       One day.........