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Braised Mutton and Mint Curry

Braised Mutton and Mint Curry

Braised Mutton and Mint Curry

Braised Mutton and Mint Curry

Call me old fashioned but i've always steered clear of mutton as, to be honest, I always thought of it as a second class piece of meat.
I don't really enjoy strong or gamey meat so that's probably the reason along with the fact that I always though it would be really tough.

Some cheffy friends of mine were singing the praises of mutton recently and I had to admit that I had never cooked it, an admission that I was a little ashamed of as a chef.

Mutton is always for sale in the supermarkets here in France and it's quite a bit cheaper than lamb which seems to be extortionate and is only purchased for special occasions.

This is the first ever dish I have made with mutton and since the first try I haven't stopped making it. 
I chose a curry as i'd heard good things about the combination and I wasn't disappointed.

The dish is SO easy to make and is SO tasty that it deserved a place on the site.
It's a light curry and the mint is key to the flavour which stays well with the dish even after the long cooking time.

You could substitute the mutton with beef, lamb or even chicken pieces if you don't feel like trying mutton although to be honest I can't tell the difference between it and lamb on this recipe. 

Braised Mutton and Mint Curry
Braised Mutton and Mint Curry
Ingredients: 

For 3-4 people

1.2kg mutton diced into 2cm pieces

20g fresh mint chopped

2 cloves garlic finely chopped

1 tsp plain flour

2 tbsp mild curry powder

½ tsp mild chili powder

2 tbsp oil

2 onions chopped

1 cinnamon stick

5 whole cardamoms

5 whole cloves

150ml hot water

400ml coconut milk

400g tin of chopped tomatoes

salt and pepper to taste

The Mix: 

Place meat into a large bowl, sprinkle mint, garlic, flour, curry powder and chili and mix well. Leave to marinate in fridge for 30 min

Preheat oven 140c

Heat oil in large ovenproof casserole pan, add onions, cinnamon, cardamoms and cloves and sear until spices start to release aromas

Add meat mixture and brown for a few minutes

Add water, coconut milk and tomatoes and bring to boil gently

Cover with a lid and transfer to oven

Cook for 3-3½ hours until meat is tender

Season with salt and pepper and serve with steamed rice or nan breads

Drink This: 

Check out this Pinot Gris from New Zealand.....awesome with curry.

Pinot Gris

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