Fried Mutton Curry with Sauce
(Recipes from the Brigade of Gurkhas Collection)

2 1/2 lb Mutton / Lamb (lean and boneless)
1/2 pt Yoghurt
4 oz Ghee (or butter)
1/4 tsp Cayenne Pepper
1 oz Ginger
1/4 tsp Black Peppercorns
1/2 tsp Turmeric
1 oz Coriander
1/2 Tbsp Garam Masala
pinch Ground Nutmeg
1/2 pt Water
Salt to season

Cut the mutton / lamb into 1 inch dice and sprinkle with salt and
cayenne.
Grind the peppercorns. Scrape and finely chop the ginger
Wash and finely chop the coriander.
Mix the chopped ginger with the yoghurt, poor over the lamb and stir well
to ensure the lamb is evenly coated. Marinate in a covered dish in a cool
place for 2 hours.
Heat the ghee (or butter) to a blue haze, add the lamb, marinade, pepper
and turmeric and bring rapidly to the boil, stirring constantly. Cover
with a lid, reduce the heat as low as possible and cook undisturbed for 1
hour.
Sprinkle with coriander, poor 1/2 the water down the sides of the pan,
recover and simmer for 15 minutes.
Stir in 1/2 the remaining water recover and cook for 15 minutes.
Add the remaining water and simmer until lamb is cooked. Adjust the
seasoning.
Turn out onto a serving dish and sprinkle with nutmeg and garam masala
and serve.


This recipe comes from a collection of recipes from the Brigade of
Gurkhas (part of the
British Army) and is authentic. All recipes in this collection are for
serving ten (10)
persons. Please do not alter this recipe if you repost it. If you do
repost this recipe please
include this note. Thank you.

Brought to you by

Bernhard
chef.at.home


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