I've been pimping it for a while, so I thought it was time to do a thread for it.
Hmm is the "Cooking with" tag still relevant now we have our own forum, ah well I've included it.
Mutton Black Curry (ceylon)
1kilo Stewing mutton or lamb (this time I had beef lying around)
Ghee for frying (very importaant you use ghee)
1 teaspoon ground cinnamon
1 tablespoon coriander seed
2 teaspoons cumin seeds
15 dried chillis - if you like it hot, grind them up. Don't like it hot leave them whole and remove before serving(or do half&half). I'm using my own chilies(variety is actually called curry) they're only a little hotter than jalapeño so I'm using 25.
saffron pinch
1/2 litre coconut milk
2 garlic clothes
1 large onion
1-2 lemons juiced
1) grind spices
2) Fry spices in ghee until very dark coloured almost balck, but not burnt(except saffron) this is where it's name comes from
3) add all ingredients into a saucepan and stew for several hours. Add saffron and simmer for a few mins before serving.
As you can see you don't brown the meat or onion, just throw it in.
A couple of hours later you end up with this, don't forget to season it.
Although like stews, curry taste better later on, so it will be lefton the side till saturday. I forgot I was going out tomorrow night.
Rich flavoursome and a fair kick to it, with that many chillies.
Hmm is the "Cooking with" tag still relevant now we have our own forum, ah well I've included it.
Mutton Black Curry (ceylon)
1kilo Stewing mutton or lamb (this time I had beef lying around)
Ghee for frying (very importaant you use ghee)
1 teaspoon ground cinnamon
1 tablespoon coriander seed
2 teaspoons cumin seeds
15 dried chillis - if you like it hot, grind them up. Don't like it hot leave them whole and remove before serving(or do half&half). I'm using my own chilies(variety is actually called curry) they're only a little hotter than jalapeño so I'm using 25.
saffron pinch
1/2 litre coconut milk
2 garlic clothes
1 large onion
1-2 lemons juiced
1) grind spices
2) Fry spices in ghee until very dark coloured almost balck, but not burnt(except saffron) this is where it's name comes from
3) add all ingredients into a saucepan and stew for several hours. Add saffron and simmer for a few mins before serving.
As you can see you don't brown the meat or onion, just throw it in.
A couple of hours later you end up with this, don't forget to season it.
Although like stews, curry taste better later on, so it will be lefton the side till saturday. I forgot I was going out tomorrow night.
Rich flavoursome and a fair kick to it, with that many chillies.
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