We love a heart-warming curry in winter. This mutton curry is perfect for a cold winter’s night. A full bodied, ripe Chenin Blanc’s fruity characters will beautifully offset the earthy flavour of the lamb.
- 2 tbsp (30ml) olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, sliced
- 5cm piece fresh ginger, grated
- 500g mutton knuckle
- 30ml (2 tbsp) medium curry powder
- 30ml (2 tbsp) garam masala
- 2,5ml (½ tsp) turmeric
- 30ml (2 tbsp) ground cumin
- 15ml (1 tbsp) ground coriander
- 2 cinnamon sticks
- 2 star anise
- 4 ripe tomatoes, chopped
- 6 potatoes, peeled and chopped
- 1,5L water
- salt and freshly ground black pepper, to taste
- 15ml (1 tbsp) olive oil
- 5ml (1 tsp) mustard seeds
- 5ml (1 tsp) whole cumin seeds
- 1 cinnamon stick
- 1L (4 cups) cooked basmati rice
- plain yoghurt, to serve
- fresh coriander leaves, to serve
Heat the oil in a large casserole pan and add the onion, garlic and ginger. Fry until lightly golden and fragrant, about 5 minutes.
Add the mutton to the pot and brown. Once the meat has browned add the spices and fry until fragrant, about 2 – 3 minutes.
Add the tomatoes and potatoes to the pot and top with the water. Add the seasoning, bring to the boil then reduce the heat to medium and simmer until the meat is tender and the sauce thickened and reduced, about 1 – 1½ hours.
For the rice, heat the oil in a nonstick frying pan and add the spices. Once the mustard seeds begin to pop and the spices are fragrant, add the cooked rice to the pan and coat well in the spiced oil.
Serve the curry with spiced rice, dollops of thick yoghurt and plenty of fresh coriander.