I kg mutton
2 tsp chilli powder
1 tsp crushed chillies
2 cinnamon sticks
2 bay leaves
1 tsp ginger and garlic paste
1 tsp jeera powder
1 tsp dhania powder
1/2 tsp tumeric powder
Fry onion in oil, add all the spices.
Allow the spices to fry until its just catches lightly on the bottom of pot, add ginger and garlic paste, add tomato, add a little hot water
Allow braise to cook until tomatoes are soft, then add meat and salt.
Let curry cook for a few minutes then add water as needed.
When mutton is almost completely cooked, add calabash and allow calabash to cook till soft, then turn off heat and add curry leaves
Prepared, tried and tested by: Thilleshni Govender
Thilleshni's Mutton and Calabash Curry
January 20, 2017 | | Leave your comments|