malayan curry

1 Servings
1½ kilograms Boneless shoulder of mutton
1 small Piece of sheep's tail fat (I'm sure any fat would do)
Onions, chopped
15 millilitres Mild curry powder
1 millilitre Saffron -or-
5 millilitres Turmeric
10 millilitres Salt
2 millilitres Freshly ground black pepper
Stick cinnamon
Whole cloves
Bay leaves
Carrots, sliced
250 grams Dried apricots
Bananas, cut into rings
125 millilitres Wine vinegar
500 millilitres Meat stock

Cut meat in to 25mm cubes. Heat the fat until partly rendered in a heavy-based saucepan and brown the meat. Add onions and saute until transparent. Add the curry powder and turmeric to the meat and onions and fry slightly. Add the remaining spices and seasonings followed by the carrots, dried apricots and bananas. Heat the vinegar and the meat stock together and add to the meat. Reduce temperature, cover and simmer until meat is tender. Serve with rice and fruit chutney.

(Luckily I proofread this! I given an instruction to add things to the mat =96 please don't do that!)

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "ANN DAWSON" <dawsona@...> on Feb 28, 1997.

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