Rifat's Great Mutton & Potato Curry

Today I was given a really tempting recipe, by my friend Rifat. Mutton is a much under rated meat and so full of flavour. I get it from the Pakistani butcher on the high street. I'm giving Rifat's recipe verbatim - I can't wait to try it. She gave me a really nice recipe for Karela (Bitter Gourd) too, which I'll share as soon as I've made it.

Rifat’s Great Mutton & Potato Recipe

The following instructions are for 2 Lbs (in weight) or approximately just under a kilo of medium sized cut shoulder pieces of mutton.

2.5  large onions

3 large tomatoes (or half a tin of tomatoes)

Coriander

Garlic 3-5 cloves (personal preference)

Ginger (size of a lychee) (personal preference)

8 baby new potatoes (or as many as you like)

Fresh green chilli (amount personal preference) – or scotch bonnet peppers

Turmeric ¾ teaspoon

Paprika  1 teaspoon

Chilli powder 1 teaspoon

Garam masala ¾ teaspoon

Coriander powder ¾ teaspoon

Salt 2 teaspoons

Pepper ½ teaspoon

Oil – you will have to use your initiative on this one - I have no idea what measurements to would suggest – best to use sunflower oil avoid vegetable oil – a good curry does require a decent amount of oil.

The above seasoning is only a suggestion add more is required 

Chop onions into small pieces (the smaller the better)

Chop tomatoes into small pieces (the smaller the better)

Chop coriander

Chop garlic and ginger into tiny pieces

It is important to use a big cooking pot for this dish; so all the ingredients get the same amount of heat.

Boiling meat with just water for 4 -5 mins to clean it – drain and wash.(OPTIONAL)

Place the washed meat, onions, garlic, ginger and salt in the pot.

Add in warm water and make sure there is about 2 inches of water above the meat.

Bring to boil and then lower heat and allow simmering for 25 -35 minutes depending on your taste.

Keep in mind that the meat will continue to cook as the sauce is being made, so you don’t want it completely ready at this point.

If meat is not ready and water has evaporated add in water.

If meat is ready but the water has not all evaporated turn up the heat.

When onions have turned to slush add oil …. The oil will cook the tomatoes and seasoning; do not be tight with oil. You should be able to see oil in the pot with the slushed onions swimming around in it.

The heat needs to be high.

Add in all seasoning and tomatoes and you will now stir for the next 15-20mins.

As the sauce starts to stick to the pan add a little water to loosen it but the key is to cook it medium high to high heat – Add potatoes about 3 minutes after the tomatoes.

Add half the chopped coriander and continue to stir.

When the sauce is done (oil will have separated from the sauce) add the rest of the coriander and add cold water (not fridge cold - the amount depends on how much how thick you want your sauce and how much the potatoes need cooking) – allow to boil and then bring down the heat and simmer until you are happy with the thickness. Remember the sauce continues to thicken after removed from the heat.