I love cooking Asian food. Cooking and music go hand in hand, so preparing any dish with a good playlist in the background is always a fun workout.
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This reminds me of home. My granny used to make this fantastic curry for
Sunday lunch. It is savoury and tasty, slightly spicy and very aromatic. You
must try it to understand how good it is because words cannot do it justice.
METHOD
1. Prepare the meat. Trim excess fat and cut it into small pieces.
2. Prepare the tomatoes. Remove tomato skin by soaking it in boiling
water for 5 minutes. Remove the tomatoes from the boiling water and
place them into an ice bath; peel them, remove the seeds, and grate
them or chop them finely into small cubes.
3. Peel and finely slice onions, ginger and garlic. Using a spice grinder
or pestle and mortar, make a paste combining the ginger, garlic and
onion.
4. Start by searing the meat. Heat a pan on high heat. Add 15 ml oil.
When the pan is hot, add pieces of meat one at a time. Allow meat to
sear for at least 5 to 7 minutes. Turn once, cook on the other side for
5 minutes and then remove from the pan. Set aside.
5. Lower the heat and add the remaining oil. Add the onion paste (onion,
ginger and garlic). Fry until the onion paste softens.
6. Add the spices and fry for 3 to 5 minutes, gently combining onions
and spices.
7. Add all the meat and mix well. Fry for 5 minutes.
8. Add the tomato but do not stir too much. From here on, the mutton
curry can simply cook on its own.
9. Add water to prevent the gravy from burning during the cooking
process.
10. Add the potatoes to the pot. Cover and allow to cook. There is no
need to mix the curry.
11. Allow to cook on moderate heat for 35 to 40 minutes.
12. Remove from heat and serve warm with rice or roti
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