Mutton cari

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2


By Shelina Permaloo
From Saturday Kitchen

Ingredients

For the mutton cari

  • 5 tbsp vegetable oil, or light rapeseed oil
  • ½ onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 2.5cm/1in piece fresh root ginger, grated
  • 2 red bird’s eye chillies, finely chopped (optional)
  • 6 curry leaves
  • ½ tsp fenugreek seeds
  • 500g/1lb 2oz mutton shoulder, cut into 2.5cm/1in cubes
  • ½ x 400g/14oz tin plum tomatoes
  • 3 tbsp mild curry powder
  • 200ml/7fl oz coconut milk
  • 3 tbsp roughly chopped fresh coriander, plus extra to garnish
  • salt and freshly ground white pepper

For the roti

  • 300g/10½oz plain flour
  • pinch salt
  • ¼ tsp turmeric powder
  • 75ml/2½fl oz vegetable oil, plus extra for brushing

To serve

  • 100ml/3½fl oz coconut milk
  • 2 tbsp coriander cress
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