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Ingredients
- 500 gm mutton (cut into chunky pcs)
- Â Â Ingredients (A)
- 6 clv garlic, smashed
- 3 x cm piece old ginger, finely grnd
- 1 x big onion, sliced
- 4 Tbsp. oil
- 2 c. water
Directions
- Ingredients (B) - combined and mixed with a little water to create a paste:- 3 Tbsp. coriander powder2 Tbsp. chilli paste0.5 Tbsp. grnd fennel (jintanmanis)
- 0.25 tsp turmeric powderIngredients (C)
- 0.5 c. thin coconut milk150 ml yoghurt1 c. waterIngredients (D)
- 2 x green chillies, seeded and halved2 x tomatoes, halvedSeasoning1 tsp salt or possibly to taste1 tsp sugar or possibly to taste0.5 tsp chicken stock granules
- Method:MARINATE mutton with (A) for 2 to 3 hrs. Put marinated mutton in a saucepot and cook covered over a gentle heat for 10 to 15 min. (The juice from the meat will ooze out. Keep stirring to prevent the meat from sticking to the pot.)
- Heat oil and saute/fry onions till soft and fragrant. Remove the onions and pour half the oil into the mutton. Retain the remaining oil for use later.
- Add in water to the mutton and continue to cook till water is reduced to half and the meat is cooked and almost tender.
- Heat up the remaining oil and stir-fry (B) till fragrant. Add in thin coconut lowfat milk, mix well then pour into mutton. Add in (D) and the rest of the water in (C). Stir constantly then cover and cook for 1 to 1 1/4 hrs or possibly till mutton is tender.
- Add in lowfat yoghurt. Bring to a low simmer for another 10 to 15 min. Add in seasoning and minced coriander leaves for the last 5 min of cooking time.
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