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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 240.7
  • Total Fat: 9.4 g
  • Cholesterol: 82.2 mg
  • Sodium: 123.3 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 29.3 g

View full nutritional breakdown of ECONOMY GASTRONOMY mutton curry calories by ingredient
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ECONOMY GASTRONOMY mutton curry

Submitted by: WAHZOE

Introduction

Adapted from the mutton curry in Economy Gastronomy.
I have taken out the coconut milk (was only 3 tbsp anyway and who wants to open a whole tin to just use that much)
and swapped oil for spray oil.
You could add a few drops of coconut essence if you can find it which I can't.
Adapted from the mutton curry in Economy Gastronomy.
I have taken out the coconut milk (was only 3 tbsp anyway and who wants to open a whole tin to just use that much)
and swapped oil for spray oil.
You could add a few drops of coconut essence if you can find it which I can't.

Number of Servings: 4

Ingredients

    Spray Oil
    1/2 onion, peeled and chopped
    2 cloves of garlic peeled and chopped
    1 inch of fresh ginger, peeled and grated
    6 cloves
    6 cardamom pods
    2 green chillies, very finely sliced (you could add a 3rd if you like things hot, or cut it down to 1 if you like things mild)
    5cm piece of cinnamon stick
    500g shoulder of mutton, cut into 2 inch cubes (the mutton I buy is 1 inch cubes and it works fine)
    180g of fat free natural (plain) yoghurt
    1/2 lime

    Spice and Almond Mix:
    1 tbsp ground coriander
    2 tsp ground almonds
    1 tsp turmeric
    1 tsp ground cumin
    1/2 tsp chilli powder
    pinch of black pepper

Directions

You will need a pot with a lid for this recipe as the idea is to trap the steam and moisture created by the ingredients instead of adding lots of liquid. So, heat the pot up on the stove and spray with oil. Fry the onion, garlic and grated ginger for about 5 minutes, until they soften and colour very slightly.

Put the ingredients for the spice and almond mix in a bowl.

Add the cloves, cardamoms, green chillies and cinnamon to the onions and allow to fry for a few seconds. Next add the spice and almond mix and stir in. Add the meat and mix it in well.

Pour in the yoghurt and, over a low heat, gently bring the curry to a simmer. At this put the contents will look quite dry, but steam will soon be created as the pot simmers with the lid on.

If worried it looks REALLY dry, now is the time to add perhaps a couple of tbsp of water.
Cook the curry slowly, for 1 - 2 hours, or until the mutton is really tender. Once it's cooked, check for seasoning and finish the dish by adding a squeeze of lime juice.

Serve wtih basmati rice.

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.






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