Traditional Mutton Curry

Name: Traditional Mutton Curry
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Cuisine: South African
Ingredients: 1 kg stewing lamb or mutton cubed; 2 onions peeled & chopped; 30 ml (2 tbsp) cooking oil; 2 tomatoes chopped; 30 ml (2 tbsp) Rajah hot curry powder; 2 Knorrox chilli beef stock cubes dissolved in 500 ml boiling water; 3 carrots sliced; 6 potatoes peel & halved; 45 ml Knorrox soya mince (mutton flavour)

6 People
105 min.
intermediate

A firm family favourite, this dish is jam-packed with meatiness and flavour.

Ingredients

1 kg stewing lamb or mutton cubed
2 onions peeled & chopped
30 ml (2 tbsp) cooking oil
2 tomatoes chopped
30 ml (2 tbsp) Rajah hot curry powder
2 Knorrox chilli beef stock cubes dissolved in 500 ml boiling water
3 carrots sliced
6 potatoes peel & halved
45 ml Knorrox soya mince (mutton flavour)

Cooking Method

In a large pot, fry meat in oil until browned. Remove from pan and fry onions until just soft. Add tomatoes and curry powder; fry for 5 minutes and stirring occasionally. Return mutton pieces to the pan.
Stir in hot stock, cover tightly and simmer gently over a low heat for 1 hour
Stir in carrots and potatoes, cover tightly again and simmer for a further 30 – 50 minutes or until meat and potatoes are tender.
Stir in the soya mince and simmer for 2 – 3 minutes to thicken the gravy.