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Friends of ours recently returned from a trip to India and brought me back some spices, including garam masala for mutton. I decided to use the spices immediately and invite them over for a meal to taste. This is such a quick and easy recipe. Not too hot but incredibly flavourful. I served it with rice and chutney. If you cannot find mutton, no problem, simply use lamb instead.
Serves 4
Ingredients:
- 1 kg / 2lbs leg of mutton cut to bite-sized pieces
- 5 garlic cloves, crushed
- 2 1/2 cm / 1″ piece ginger, roughly chopped
- 4 tablespoons vegetable oil
- 4 large tomatoes, thinly sliced
- 1 large onion, thinly sliced
- 1 heaped tsp kashmiri chilli powder (or mild paprika)
- Salt and freshly ground black pepper
- 4 tablespoons Greek yogurt
- 2 teaspoons coriander powder
- Pinch turmeric powder
- 1 teaspoon cumin powder
- 2 teaspoons garam masala powder
- 2 green chillies, slit lengthwise (optional)
- 1 tablespoon fresh chopped coriander leaves
- 1 tablespoon fresh chopped mint leaves
Preparation:
Mix the garlic and ginger to a coarse paste and add to the lamb
Stir well and set aside for an hour or overnight if you have time
In a large heavy-bottomed saucepan heat the oil on a medium heat
Add the marinated lamb chunks and fry for 5-6 minutes stirring well to seal
Add the sliced tomatoes and cook for a further 8 minutes
The tomatoes will begin to break down and soften
Add the onions and chilli powder and stir well cooking for a further 3 minutes
Season to taste
Lower the heat and simmer with the lid on for 30 minutes stirring occasionally
In a bowl mix together the Greek yogurt with the ground spices: coriander, turmeric, cumin
Add this to the lamb and stir well
Continue simmering on a low heat and with the lid half over the pan for 45-50 minutes, stirring occasionally
Turn the heat off and while itβs still warm add the garam masala, chillies if using, coriander and mint
Enjoy!
This sounds pretty good. I love Garam Masala on chicken.
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Isn’t it just such an interesting flavour.
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Good heavens!
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It looks delicious – the heat wave must have cooled slightly π
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Not really but I thought if in India they eat hot, spicy food in 40+ weather, then so can I.π
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Hot things do seem to cool you down quicker, though it’s hard work in the kitchen.
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Curry is perfect in the heat π
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How right you are there.
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You are lucky to buy mutton: here in ‘sheep country’ it is only available at specialist butchers: everybody wants lamb. Garam masala is so versatile in both Eastern and Western cooking – do make your own for freshness . . . am certain you would have all the spices at home ! One question: there is no way ‘one pinch of garam masala’ could be tasted π !! I have just checked with about the top dozen recipes in which I use the mixture – one teaspoon would be the absolute minimum for say 500 gm of meat in addition to all other spices used and many of mine raise that to one tablespoon . . . and I have been cooking with it for over four decades . . . ? It is so sweet with the fennel and cardamom and cloves etc . . .
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Omg! That is a mistake. I use 2 teaspoons. Thanks so much for catching that. A pinch would most certainly not be detected. All corrected.
Pity, you cannot find mutton there. What do they use it for? Maybe pet food?
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‘laughing’ – Thought that could not have been right! Have you tried garam masala on coffee [yes, sprinkle π !], in Western soups like broccoli or carrot, on vegetables etc . . . . and most of the 23 countries who profess to have ‘curry’ as a national dish all know what GM is . . . . . Oh mutton – don’t know but methinks the sheep are simply not allowed to get old enough . . . .but a lot may indeed end up in pet food. Pity ’cause good mutton certainly has a lot more depth of flavour . . . .
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Oh yes, on veggies but never tried it on coffee before. Going to try it today for sure.
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I cooked this last night, it was a winner! thanks Nadia π Jeanne
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Great! Thank you so much for letting me know. It is always nice to get feedback and so glad you enjoyed it.
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It looks so great !! This must be delicious !!
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It most certainly is. So easy to make yet so many different levels of flavour.
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I’ve only recently discovered Indian food and this looks great!
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I grew up on it as there is a large Indian population in South Africa and so love curries and all things spicy.
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