About this recipe:My mum always used mutton in her curries - she claimed it has much more flavour, but you can use lamb if you prefer. This is her recipe for a spicy potato and mutton creamy curry. Hope you enjoy!
1 clove garlic, peeled
1 (5cm) piece fresh ginger, peeled
4 tablespoons vegetable oil
1 cinnamon stick
1/2 teaspoon cumin seeds
1 star anise
8 kaffir lime leaves
1kg mutton, cubed
10 shallots or 1/2 onion, thinly sliced
2 large tomatoes, chopped
5 tablespoons curry powder
120ml coconut milk
salt to taste
4 large potatoes, peeled and cubed
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Combine the garlic and ginger in a food processor. Blend into a paste and set aside.
Heat the oil in a large frying pan over medium heat. Add the cinnamon stick, cumin seeds, star anise and lime leaves. Add the shallots; cook and stir until starting to brown, about 5 minutes. Stir in the ginger and garlic paste. Cook and stir for a few more minutes, and then stir in the mutton and tomatoes. Cover and simmer over low heat for 30 minutes.
Stir in the curry powder, coconut milk and water and add the potato. Season with salt to taste. Cover and simmer until potato and mutton are tender, about 30 more minutes.
I would be curious to know what part of the world Jiffy's mum originally came from. I've never come across a curry quite like this one,the star anise and kaffir lime leaves suggest Malaysia or Indonesia, but the idea of only adding the curry powder half way through cooking is new to me(nearest I can think of is Indian cooking with the garam masala being added near to the end). Where ever this curry came from it is wonderful, easy to make and delicious to eat. I'll be using this recipe again. Didn't have any mutton in the house so used goat instead. Served with plain steamed jasmine rice and plantains fried in ghee and served with lime juice. - 20 Sep 2013