Fried Mutton Curry
(Recipes from the Brigade of Gurkhas Collection)

2 1/2 lb Mutton / Lamb
1/2 lb Tomatoes
1/2 lb Onions
3 oz Ghee (or butter)
4 cloves Garlic
1 oz Ginger
1 oz Coriander
2 Tbsp Garam Masala
Salt to season

Cut the mutton / lamb into 1/2 inch dice. Cut the tomatoes into "concasse"
(blanche for 12 seconds, plunge into iced water, cut into quarters and
de-seed, using only raw flesh of tomato). Wash and finely chop the
coriander. Grind the onion, garlic and ginger together to a paste. Heat
the ghee (or butter) to a blue haze, add the onion paste and fry for 5
minutes. Add the mutton / lamb and fry for 5 minutes. Add the masala,
tomato and salt, reduce the heat and cook for 30 minutes. Check that the
mutton / lamb is cooked. Correct the consistency and seasoning Place curry
in a serving dish and sprinkle with chopped coriander.

Note: This curry should be served dry.

This recipe comes from a collection of recipes from the Brigade of Gurkhas
(part of the British Army) and is authentic. All recipes in this
collection are for serving ten (10) persons. Please do not alter this
recipe if you repost it. If you do repost this recipe please include this
note. Thank you.

Brought to you by

Bernhard
chef.at.home


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