Mutton with Mango and Ginger
This traditional on pot dish consists of mutton cubes cooked with shallots, tomatoes, fresh ginger, mango chutney, chilli powder, ground turmeric, curry leaves and fresh coriander. Serve the stew with rice, naan bread or chappatis.
- 500g boneless mutton cubes
- 2 tablespoons oil
For the spice paste:
- 6 shallots, peeled and finely chopped
- 4 medium tomatoes, finely chopped
- 1 x 4cm piece fresh root ginger, peeled and finely chopped
- 2 tablespoons mango chutney
- 4 garlic cloves, peeled and finely chopped
- 3-4 dried red Kashmiri chillies
- 2 tablespoons ground coriander
- 1 teaspoon ground turmeric
- 2 tablespoons cumin seeds
- Handful of curry leaves
For the sauce:
- 100ml coconut milk
- 100ml water
- Freshly chopped coriander, to garnish
- For the paste, put all the spice ingredients into a blender and pulse to a smooth consistency, adding a little water if needed. Season.
- Heat the oil in a large non-stick saucepan or wok. Add the paste and cook over a low heat for 10-15 minutes, or until reduced to a thicker paste.
- Add the mutton, stir well and cook for 5-10 minutes until brown.
- For the sauce, gradually add the coconut milk and water, stirring gently. Reduce the heat, cover and simmer for 1-2 hours or until the mutton is tender and the sauce is slightly dry.
- Garnish with the fresh coriander leaves and serve with steamed coconut rice or parathas/naan bread, raita and a side salad.