A mutton curry
Last updated: $Date: 2006/11/05 02:00:55 $
This is a mutton curry recipe I found in "Singapore Food" by Wendy Hutton. I'm copying it
here because I've deviated from the original in a number of ways. In particular, it uses about
double the quantity of spices. Why do Western books recommend so few spices? This is no
criticism of Wendy Hutton: other recipe books recommend as little as a tenth of the correct
quantity of spices.
Ingredients
| quantity |
ingredient |
step |
| 40 ml (2 tablespoons) |
coriander seeds |
1 |
| 20 ml (1 tablespoon) |
cumminseed |
1 |
| 10 ml (2 teaspoons) |
fennel seed |
1 |
| 3 cm |
cinnamon stick |
1 |
| 8 |
cloves |
1 |
| 5 ml (1 teaspoon) |
black peppercorns |
1 |
| 1/8 |
nutmeg |
1 |
| 20 ml (1 tablespoon) |
turmeric |
1 |
| 30 ml (1½ tablespoon) |
hot chili powder |
1 |
| 300 g |
onions |
2 |
| 4 |
cloves garlic |
2 |
| 3 cm |
ginger |
2 |
| 500 g |
mutton |
3 |
| 200 ml (½ can) |
coconut milk |
4 |
| 40 ml (2 tablespoons) |
tamarind concentrate |
4 |
Preparation
-
Bake the whole spices in the oven at 50° for about 10 minutes to dry them out (otherwise
they will clog up the grinder). Grind in a spice grinder. If any are already powdered spices,
add them now. Mix with enough water to make a thick paste.
-
Finely mince the onions, ginger and garlic. Fry in oil until the paste starts to dry out
(the oil will separate), about 3 minutes.
-
Add the spice paste and mix well. Cook for another 3 or 4 minutes.
-
Add the meat and mix in well. Add water to cover and 1½ teaspoons of salt. Bring to the
boil and simmer until nearly cooked, which can be a long time (up to 1½ hours).
-
Add the coconut milk and tamarind paste and cook for another 10 minutes.
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