Cathedral Cellar presents the recipe for mutton curry from the Showmax series Recipes for Love and Murder. Cathedral Cellar’s ambassador chef, Mynhardt Joubert, recommends pairing this curry with Cathedral Cellar Triptych 2020.
Recipe: Mutton curry
Ingredients
- 1 kg Mutton neck or shanks sliced in rounds
- 250 ml of flour mixed with 10 ml of salt and 10 ml of fine black pepper
- 125 ml Olive oil
- 2 Large onions chopped
- 5 Cloves of grated garlic
- 50 ml Grated fresh ginger
- 15 ml Ground turmeric
- 25 ml Paprika
- 3 Chilies chopped
- 75 ml Olive oil
- 2 Medium-sized brinjals chopped in cubes. Salt for 5 minutes, rinse and pat dry.
- 20 ml Cumin seeds
- 15 ml Yellow mustard seeds
- 6 Cardamom pods cracked
- ½ Cinnamon stick
- 2 Tins of chopped whole peeled tomatoes
- 50 g Tomato paste
- 2 Cups of prepared strong chicken stock
- 4 Large potatoes peeled and cubed
- 15 ml Garam masala
- 250 ml Chopped fresh coriander
Directions
Prepare 24 hours in advance – this is vital as the meat needs to slow cook, be really soft and tender and give time to the spices’ flavour to develop.
- Begin by tossing the meat in the flour, salt and pepper mixture until it is well coated.
- Heat up a large saucepan and brown the meat on all sides – do not crowd the pan – this will give the curry an intense deep colour, add loads of meaty flavour and help to thicken the sauce.
- Set the meat aside to rest and into the hot oil add the chopped onions and stir vigorously to loosen all the brown meaty bits, fry until golden brown, add the garlic and ginger right at the end and cook for about another 3 to 4 minutes, remove and set aside.
- Add to the pan next – turmeric, paprika, chillies, olive oil and fry vigorously until all the flavours are released – add the brinjals in next and fry until translucent and brown.
- Place the cooked onions and meat back into the pot and stir through well, then add the cumin seeds, mustard seeds, cracked cardamom pods, cinnamon stick, 2 tins of tomato, tomato paste and 2 cups of strong chicken stock. Heat and stir until it starts to bubble.
- Place in the 160 degree oven and cook for 2 hours. Turn the oven off and let it cool. Leave the curry overnight in the fridge.
- An hour before serving boil the potatoes in salty water, drain and add to the curry with the garam masala.
- Stick the pot in the hot oven for about 5 minutes or until the liquid has thickened
- Season to taste and stir in the chopped coriander.
- Serve with a tomato and onion & cucumber sambal with your favourite chutney and thick double cream minted yoghurt.