Malayan curry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | kilograms | Boneless shoulder of mutton |
| 1 | small | Piece of sheep's tail fat (I'm sure any fat would do) |
| 4 | Onions, chopped | |
| 15 | millilitres | Mild curry powder |
| 1 | millilitre | Saffron -or- |
| 5 | millilitres | Turmeric |
| 10 | millilitres | Salt |
| 2 | millilitres | Freshly ground black pepper |
| 1 | Stick cinnamon | |
| 3 | Whole cloves | |
| 2 | Bay leaves | |
| 2 | Carrots, sliced | |
| 250 | grams | Dried apricots |
| 2 | Bananas, cut into rings | |
| 125 | millilitres | Wine vinegar |
| 500 | millilitres | Meat stock |
Directions
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.