Still ridiculously busy so I thought I’d re-blog some old posts in the meantime! Feel I should have a test card up or something….
No wait, come back!
Mutton is rarely used or available but is great in a slow cooked curry. I got it at the Wallington food festival from a company called Greenbrae, http://www.greenbrae.co.uk/. If you can’t get it, lamb or beef will work as a substitute.
Being a work night, I’ve taken a slight shortcut with the spices, using a shop bought madras powder instead of roasting & grinding my own.
The result was very rich so I added spinach to lighten it up. I served it with plain basmati (that’s all it needs).
2 Tbsp oil
300g of diced mutton
3 garlic cloves and 1 large chilli, finely chopped.
1 Tbsp finely chopped ginger
1 large onion, chopped
2 tbsp madras curry power
1 tsp turmeric
500ml chicken or beef stock
1 Tbsp tomato purée
1 tsp sugar (if needed)
4 handfuls of spinach
Handful Chopped coriander leaves
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