15 September 2009

Slow Cooker Mutton Curry

I started out the day lining up all the ingredients to make S and V's Lamb Stew featured on this blog. Then, had a change of heart and a yearning for a spicy Indian mutton curry. Kittu's recipe came to mind and I adapted it to suit the slow cooker.

1 lb lamb cubed
1 large onion, chopped fine
5-6 cloves garlic, minced
3" piece ginger, minced
Whole garam masala (2 tejpatta, 1 slit green chilli, 3-4 cardamom pods, 3-4 cloves)
2 medium tomatoes, chopped
2 tsp kasoori methi *
1/4 bunch cilantro leaves
1 tsp sugar
1 tsp turmeric pdr
1/2 tsp chilli pdr
3/4 tsp coriander pdr
3/4 tsp cumin pdr
3/4 tsp garam masala

Clean and cut meat into small cubes. Rub a little turmeric pwdr to the meat and set aside.

In a shallow pan, heat 3-4 tsbs olive oil and add the whole garam masala. Next, add the chopped onions and fry till light pink/ slightly brown. Add ginger, garlic and sugar and fry for 2-3 minutes. When golden, add turmeric, chilli, coriander, cumin and garam masala pwdrs and fry for 2 minutes. Next add the tomatoes and cook for 3-4 minutes. Finally, add chopped cilantro leaves and cook for additional 3-4 minutes.

Take the slow cooker pan and layer the bottom with the cubed meat. Sprinkle salt on top, and then add the onion mixture to the meat. Add kasoori methi to the meat and stir well. Add 3-4 cups of water for desired consistency (you may need to check water through the cooking process). The kasoori methi* is what gives this dish its unique taste, so definitely make the effort to buy it.

I cooked the meat on the high setting of the slow cooker for 2 hours and then on low for 2 hours. The curry turned out DELICIOUS, and we paired it with rice and yoghurt.

* Kasoori Methi: Kasoori methi are dried fenugreek leaves. They have a slightly bitter bite, and are typically sprinkled over meat, vegetable curries, and lentils before serving. It is also used to flavour dough for roti and nan.

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