- Serves: 2
- Effort: easy
- 500 g mutton, or lamb (shoulder or breast), cut up into 5cm cubes
- 1 tbsp vegetable oil
- 2 tbsp chopped onions
- 2 cloves garlic
- 2 cm fresh ginger, grated
- 6 cloves
- 6 cardamom pods
- 5 cm cinnamon sticks
- 2 green chillies
- 500 g natural yogurt
- 1-2 tbsp coconut milk
- salt, and lemon juice, to taste
For the spice mixture
- 1 tbsp ground coriander
- 1 dessertspoon ground almonds
- 1 tsp turmeric
- 1 tsp ground cumin
- 0.5 tsp chilli powder
- pinch black pepper
For the tomato and chilli jam
- 1.5 kg ripe tomatoes
- 475 ml water
- 300 ml white wine vinegar
- 750 g caster sugar
- 3 cloves garlic
- 2 tsp dried red chilli flakes
To make the curry:
1. Fry the onions in the oil and then add all the ingredients, except the meat, yoghurt and spice mixture. Fry for 1 minute.
2. Add the spice mixture. Mix well and continue to cook for 30 seconds.
3. Add the meat and cook for 5 minutes.
4. Add the yogurt and a small amount of coconut milk. Add a little water if the mixture looks too dry, and add salt to taste. Cook over low heat for 40 minutes to 1 hour - lamb will take less time to cook than mutton.
5. When almost ready add a little lemon juice. Add a tablespoon of coconut milk if you like a sweeter curry.
6. Serve with flatbread and the tomato and chilli jam.
To make the tomato and chilli jam,:
1. Cut the tomatoes into chunks.
2. Put all the ingredients into a large heavy-based pan and bring to a simmer over medium heat. Continue cooking until the mixture starts to reach a thick, jammy consistency.
3. At this point, reduce the heat and give the jam an occasional stir to avoid it catching on the bottom of the pan.
4. To test whether the jam is ready, put a little on a cold plate and chill in the fridge. If it sets after a few minutes, it has reached the right consistency.
5, Pour into sterilised jars and leave to cool. Store in the fridge. Makes 4 x 400g jars.
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