Name: Malayan Curry
Ingredients: 1 1/2 kg Boneless shoulder of mutton; 1 sm Piece of sheep's tail fat (I'm sure any fat would do); 4 Onions, chopped; 15 ml Mild curry powder; 1 ml Saffron -or-; 5 ml Turmeric; 10 ml Salt; 2 ml Freshly ground black pepper; 1 Stick cinnamon; 3 Whole cloves; 2 Bay leaves; 2 Carrots, sliced; 250 g Dried apricots; 2 Bananas, cut into rings; 125 ml Wine vinegar; 500 ml Meat stock

CATEGORY	CUISINE	TAG	YIELD
Meats	Malay		1	Servings

INGREDIENTS

1 1/2	kg	Boneless shoulder of mutton
1	sm	Piece of sheep's tail fat (I'm sure any fat would do)
4		Onions, chopped
15	ml	Mild curry powder
1	ml	Saffron -or-
5	ml	Turmeric
10	ml	Salt
2	ml	Freshly ground black pepper
1		Stick cinnamon
3		Whole cloves
2		Bay leaves
2		Carrots, sliced
250	g	Dried apricots
2		Bananas, cut into rings
125	ml	Wine vinegar
500	ml	Meat stock

INSTRUCTIONS

Cut meat in to 25mm cubes. Heat the fat until partly rendered in a
heavy-based saucepan and brown the meat. Add onions and saute until
transparent. Add the curry powder and turmeric to the meat and onions and
fry slightly. Add the remaining spices and seasonings followed by the
carrots, dried apricots and bananas. Heat the vinegar and the meat stock
together and add to the meat. Reduce temperature, cover and simmer until
meat is tender. Serve with rice and fruit chutney.
(Luckily I proofread this! I given an instruction to add things to the mat
=96 please don't do that!)
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "ANN DAWSON"
<dawsona@csurf.co.za> on Feb 28, 1997.

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