MUTTON CURRY

INGREDIENTS

• Serves 4
• 1 teaspoon olive oil
• 350g well trimmed lean boneless mutton cut into 2cm chunks
• 1 medium onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tablespoon grated fresh ginger
• 1 tablespoon all spices powder
• 400g cauliflower florets
• 300 gm chopped tomatoes
• 125ml water
• 200g frozen peas
• 5 tablespoon chopped coriander leaves
• 115g plain low fat yoghurt
• 2 tablespoon plain flour

DIRECTION

• Heat the oil in a nonstick pan over medium heat.
• Add the mutton cubes and cook for about 5 minutes or until browned all over.
• With a slotted spoon, transfer the meat to a bowl or plate.
• Add the onion, garlic and ginger to the pan and cook, stirring frequently, for about 5 minutes or until the onions are tender.
• Add the curry powder and cauliflower, and stir to mix together.
• Add the tomatoes and water and bring to a boil.
• Return the meat to the pan and reduce the heat to a simmer.
• Cover and cook for about 40 minutes or until the lamb and cauliflower are tender.
• Add peas and coriander, and cook for 3 minutes or until the peas are hot.
• Stir in the curd and flour together in a small bowl.
• Stir this mixture into the sauce and cook over low heat, stirring, for about 2 minutes or until slightly thickened. Serve hot.