November 29, 2006

Filed under: Uncategorized — ros @ 2:45 pm

Yes, I succumbed to mutton curry again. I know it isn’t as exciting as trying out caper sauce (and I promise I will do that as soon as I buy a mutton leg) but last night I was in the mood for something rich and comforting with lots of flavour. A cream and nut based curry was ideal and gentle spices appealed so I decided to make a korma.

 Mutton Korma

The recipe for this curry is subtley different to the Mughlai-korma I made with king prawns a few weeks ago. The spice level is a bit higher to balance the stronger flavour of the meat. Also this curry takes about 3 times longer to make as the mutton needs to stew in the sauce for at least two and a half hours. The good news is the meat is on a very gentle simmer and requires minimal attention, so you can go and amuse yourself in whichever way you please until it is done.

Being the sad and solitary person I am, I decided to was my hair. :/

The mutton came from the leftovers of the rolled neck I used to make my biryani, which had been taking up space in the freezer for a while. It appears that mutton freezes well. The meat cooked just as well as it had when it was fresh. I began by blending some finely chopped onion with cardamom seeds, garlic and ginger to make a paste. Then I gently fried some sliced onion in the paste with ground cumin, coriander, cinnamon and garam masala until the onion was soft. Then I added the paste and the mutton and browned the meat, topped it up with lamb stock and left it to simmer.

After 3 hours had passed and the liquid had reduced a lot I skimmed off the fat, added ground almonds and cream and adjusted the spice balance. Then it was pretty much ready to serve so I quickly made some pilau rice.

Typically, I ate far too much curry and spent a large portion of the rest of the evening unable to move from  the sofa. I think it was worth it though. Nothing beats a good curry!* :D

 

*Well, maybe a decent sized slice of ostrich fillet does, but you know what I mean.

 

3 Comments »

  1. Mmmmm…. curry…. *drool*

    Comment by Garrett — November 30, 2006 @ 12:30 am

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    Boiled mutton with caper sauce

    Serves 6

    Preparation time less than 30 mins

    Cooking time 1 to 2 hours

    Ingredients
    1 leg of mutton (gigot)
    6 leeks
    2 swedes
    6 carrots
    4 turnips

    For the caper sauce
    25g/1oz butter
    25g/1oz flour
    150ml/5fl oz warm milk
    45-60ml/3-4tbsp capers, drained
    salt and pepper

    Method
    1. Put the gigot in an oval-shaped pot, cover with water and bring to the boil very slowly.
    2. Skim the fat off the top.
    3. Chop the vegetables and add to the pot. Boil for about two hours.
    4. Meanwhile, make the sauce. Melt the butter, add the flour and stir to a creamy paste.
    5. Pour in the warm milk and whisk until smooth.
    6. Now add about 150ml/5fl oz of the stock that the mutton has been cooking in and simmer gently for about twenty minutes until you have a very smooth sauce.
    7. Pop in the capers, check the seasoning and add salt and pepper if necessary.
    8. To serve, garnish the mutton with slices of carrot. Pour the caper sauce over the joint and surround with the boiled vegetables.

    Comment by kirsten — December 3, 2006 @ 12:09 pm

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