WINTER CURRY Serves 6 – 8.

600 – 700g stewing mutton, cut into pieces
30 ml (2 T) oil
1 mutton or beef stock cube
750 – 1000 ml (3 – 4 cups) boiling water
salt and freshly ground black pepper to taste
250g fresh green beans, sliced
30 ml (2 T) seedless raisins
3 potatoes, cubed
1 onion, sliced into rings
10 ml (2 t) strong curry powder
pinch ground cloves
50 ml vinegar
3 bananas, sliced
15 ml (1 T) cornflour
50 ml water

Brown small quantities of the meat in the heated oil. Dissolve the stock cube in boiling water and pour half the stock over the meat. Reduce the heat and simmer until the meat is tender. Add extra stock and salt and pepper if necessary. Add the green beans, raisins and potatoes. Simmer until the vegetables are nearly tender. Meanwhile fry the onion in a little oil until golden brown. Add the curry powder and stir-fry for about 2 minutes more. Add the curry mixture to the meat mixture, along with the cloves, vinegar and bananas. Simmer for about 5 minutes or until cooked and warmed through. Dissolve the cornflour in the water and stir into the curry. Bring to the boil and simmer for another 5 minutes or until the gravy thickens slightly and is cooked.

Print Friendly, PDF & Email
(Visited 146 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *