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Serves: 4

Prep Time10 minsCook Time30 minsTotal Time40 mins

INGREDIENTS

 4 garlic cloves, crushed
 1 knob of ginger, grated
 60 ml (¼ cup) canola oil
 1 onion, finely chopped
 3 fresh bay leaves
 2 cinnamon stick
 10 ml (2 tsp) ground turmeric
 45 ml (3 tbsp) garam masala
 2 tomatoes, roughly chopped
 800 g boneless mutton, cubed
 Salt, to taste
 4 potatoes, halved
 500 ml (2 cups) water
 30 ml (2 tbsp) fresh coriander, leaves only
 1 loaf white government bread, sliced into four

DIRECTIONS

1

Make a paste with the garlic, ginger and set aside

2

In a large heavy-bottomed pot, heat the oil over medium heat. Sauté the onions, bay leaves, cinnamon and turmeric. Cook continuously stirring, until the onions are translucent, for about 5 minutes

3

Stir in the garam masala and garlic paste and continue to cook until fragrant, for about 5 more minutes.

4

Add the tomatoes and bring to a simmer, cook for 3 minutes. Add the mutton and season.

5

Simmer stirring occasionally for about 10 minutes. Add the potatoes and water and bring to a boil. Reduce and simmer uncovered until the mutton is tender and the potatoes are soft, about 30 minutes

6

Remove most of the crumb from the center of each quarter making sure you reserve some crumb as the base. Place the bread on serving dishes and spoon with the curry mixture, garnish with extra coriander and serve with the discarded pieces.

Ingredients

 4 garlic cloves, crushed
 1 knob of ginger, grated
 60 ml (¼ cup) canola oil
 1 onion, finely chopped
 3 fresh bay leaves
 2 cinnamon stick
 10 ml (2 tsp) ground turmeric
 45 ml (3 tbsp) garam masala
 2 tomatoes, roughly chopped
 800 g boneless mutton, cubed
 Salt, to taste
 4 potatoes, halved
 500 ml (2 cups) water
 30 ml (2 tbsp) fresh coriander, leaves only
 1 loaf white government bread, sliced into four

Directions

1

Make a paste with the garlic, ginger and set aside

2

In a large heavy-bottomed pot, heat the oil over medium heat. Sauté the onions, bay leaves, cinnamon and turmeric. Cook continuously stirring, until the onions are translucent, for about 5 minutes

3

Stir in the garam masala and garlic paste and continue to cook until fragrant, for about 5 more minutes.

4

Add the tomatoes and bring to a simmer, cook for 3 minutes. Add the mutton and season.

5

Simmer stirring occasionally for about 10 minutes. Add the potatoes and water and bring to a boil. Reduce and simmer uncovered until the mutton is tender and the potatoes are soft, about 30 minutes

6

Remove most of the crumb from the center of each quarter making sure you reserve some crumb as the base. Place the bread on serving dishes and spoon with the curry mixture, garnish with extra coriander and serve with the discarded pieces.

Indian lamb curry bunny chow