| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Food3, Ood9 |
4 |
servings |
INGREDIENTS
| 900 |
g |
Leg of mutton; cut into 5cm (2 |
|
|
; inch) cubes (2lb) |
| 2 |
|
Cloves garlic; finely chopped |
| 2 |
|
Carrots; peeled and chopped |
| 2 |
ts |
Salt |
| 2 |
ts |
Black pepper |
| 2 |
ts |
Thyme |
| 2 |
ts |
Madras curry powder |
| 3 |
tb |
Vegetable oil |
| 1 |
tb |
Granulated sugar |
| 2 |
tb |
Plain flour; dissolved in cold |
|
|
; water for |
|
|
; thickening |
INSTRUCTIONS
Season the meat with the chopped garlic, onions, carrots, salt, pepper and
curry powder. Massage the seasoning into the meat really hard and leave for
3 hours or overnight.
Put the oil into the frying pan and heat until very hot. Add the granulated
sugar and allow to caramelise. Then add the meat pieces and fry for 10
minutes, turning occasionally.
Take the oil away. Put the meat and the juices into a saucepan with the 2
pints of water, tomato pure. and the chilli pepper (scored, but whole) and
cook for a further 1 hour on a low heat. Stir occasionally and add the rest
of the seasoning. Cook for a further 20-25 minutes.
Remove the chilli pepper and add the thickening (flour and water) as/if you
need it. Best served on a bed of rice.
Converted by MC_Buster.
Per serving: 125 Calories (kcal); 10g Total Fat; (72% calories from fat);
1g Protein; 8g Carbohydrate; 0mg Cholesterol; 1080mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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