MARTINE’S MUTTON CURRY with SAMBALS
SERVES 4-6 / PREPARATION: 24 HOURS BEFORE SERVING / COOKING: 2½ HOURS / CHILLING: OVERNIGHT
◗ 15ml (1T) ground turmeric
◗ 2,5ml (½t) paprika
◗ 10ml (2t) ground coriander
◗ 5ml (1t) ground black pepper
◗ 10ml (2t) salt
◗ 10ml (2t) chopped fresh garlic (about 6 cloves)
◗ 45ml (3T) chopped fresh ginger
◗ 2-4 chillies, chopped
◗ 1kg mutton or lamb neck or knuckles (cut up lamb shank)
◗ 2 medium brinjals, cut into 2cm chunks
◗ 75ml (5T) sunflower oil
◗ 2,5ml (½t) cumin seeds
◗ 10ml (2t) fenugreek seeds
◗ 15ml (1T) mustard seeds
◗ 6 cardamom pods, cracked open
◗ ½ cinnamon stick
◗ 2 large onions, peeled and thinly sliced
◗ 250ml (1c) water
◗ 800g large ripe tomatoes (about 8), peeled and chopped
◗ 4 medium potatoes, peeled and chopped into 2cm chunks
◗ 30ml (2T) garam masala
CUCUMBER SAMBAL
◗ 125ml (½c) plain yoghurt
◗ 2,5ml (½t) salt
◗ 15ml (1T) chopped fresh mint
◗ 10cm length of cucumber, diced
◗ 1 small red or yellow sweet pepper, seeded and diced
◗ ½ red onion, peeled and finely chopped
◗ 45ml (3T) chopped fresh coriander
◗ 15ml (1T) vinegar
TOMATO SAMBAL
◗ 2-3 tomatoes, chopped
◗ 10ml (2t) lemon or lime juice
◗ 2,5ml (½t) finely chopped chilli or chilli powder
◗ 2,5ml (½t) salt
◗ 5ml (1t) sugar
◗ 5ml (1t) toasted cumin seeds
◗ 1 spring onion, chopped
TO FINISH
◗ 250ml (1c) chopped fresh coriander
◗ basmati rice and poppadums, to serve
It’s crucial to prepare the meat 24 hours before serving. It needs long, slow cooking to become tender, and the spices need time to develop to give the curry the best flavour.
1 Mix the turmeric, paprika, coriander, pepper and 5ml (1t) salt with the garlic, ginger and chillies. Generously rub the meat with the spice mix and set it aside.
Season the brinjals with the
