Mutton Curry

Mutton Curry

This delicious meal will always be a family favourite, any time of the year. Add Knorrox Chilli Beef Stock Cubes and Knorrox Mutton Soya Mince to add flavour and aroma. For something different, serve as a Bunny Chow.

Ingredients

  • 1 kg stewing lamb or stewing mutton cubed
  • 2 onions peel & chopped
  • 2 tablespoons (30) ml cooking oil
  • 2 tomatoes chopped
  • 2 tablespoon (30) ml Rajah hot curry powder
  • 2 Knorrox Chilli Beef Stock Cubes dissolved in 2 cups (500) ml boiling water
  • 3 carrots sliced
  • 6 potatoes peeled halved
  • 45 ml Knorrox Soya Mince mutton flavour

Directions

  1. In a large pot, fry meat in oil until browned. Remove from pan and fry onions until just soft. Add tomatoes and curry powder; fry for 5 minutes and stirring occasionally. Return mutton pieces to the pan.

  2. Stir in hot stock, cover tightly and simmer gently over a low heat for 1 hour

  3. Stir in carrots and potatoes, cover tightly again and simmer for a further 30 – 50 minutes or until meat and potatoes are tender.

  4. Stir in the soya mince and simmer for 2 – 3 minutes to thicken the gravy.

 
            
  • 1 kg stewing lamb or stewing mutton cubed
  • 2 onions peel & chopped
  • 2 tablespoons (30) ml cooking oil
  • 2 tomatoes chopped
  • 2 tablespoon (30) ml Rajah hot curry powder
  • 2 Knorrox Chilli Beef Stock Cubes dissolved in 2 cups (500) ml boiling water
  • 3 carrots sliced
  • 6 potatoes peeled halved
  • 45 ml Knorrox Soya Mince mutton flavour

  1. In a large pot, fry meat in oil until browned. Remove from pan and fry onions until just soft. Add tomatoes and curry powder; fry for 5 minutes and stirring occasionally. Return mutton pieces to the pan.

  2. Stir in hot stock, cover tightly and simmer gently over a low heat for 1 hour

  3. Stir in carrots and potatoes, cover tightly again and simmer for a further 30 – 50 minutes or until meat and potatoes are tender.

  4. Stir in the soya mince and simmer for 2 – 3 minutes to thicken the gravy.

 
                    

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