- Preparation Time: 15 min
- Cooking Time: 45 min
- Serves: 4
- Ingredients:
25 ml vegetable oil
1 onion - diced
2 bird's eye chillies (optional)
1 tablespoon ginger paste (or fresh)
1 green pepper sliced (optional)
3 garlic cloves crushed
1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (add more heat with an extra teaspoon of #4)
2 whole tomatoes - grated
50 g tomato paste
Sugar to taste
500 g mutton
Salt to taste
Handful of fresh coriander
250 ml (1 cup) beef stock
6-8 small potatoes peeled and quartered
200 g (1/2 can) of peas / frozen peas (optional)
250 ml (1 cup) plain yoghurt
1 onion - diced
2 bird's eye chillies (optional)
1 tablespoon ginger paste (or fresh)
1 green pepper sliced (optional)
3 garlic cloves crushed
1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (add more heat with an extra teaspoon of #4)
2 whole tomatoes - grated
50 g tomato paste
Sugar to taste
500 g mutton
Salt to taste
Handful of fresh coriander
250 ml (1 cup) beef stock
6-8 small potatoes peeled and quartered
200 g (1/2 can) of peas / frozen peas (optional)
250 ml (1 cup) plain yoghurt
- Cooking Method:
- Heat oil in medium size pot.
- Sauté onions, chilli (optional), ginger, green pepper (optional), and garlic for 5-8 minutes.
- Add 1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (add more heat with an extra teaspoon of #4).
- Add grated tomatoes, paste, sugar and cook on medium heat for 5 minutes.
- Add mutton, and a handful of fresh coriander.
- Add beef stock and potatoes (if you decided to add them) then cook for another 20 minutes or until potatoes are soft.
- Once tender add peas (optional), plain yoghurt, and cook for 2 minutes.
- Garnish with fresh coriander.
- Served best with rice, roti, or sambals.
- Salt to taste
- Pro Tip:
Sugar balances the sourness of the tomatoes and paste.
Tagged All Recipes, Curry