Mutton Black Curry (ceylon)

[Glaucus]

I've been pimping it for a while, so I thought it was time to do a thread for it.
It's still the only recipe I feel tastes like a takeaway and am totally happy with. As a bonus it is so incredibly easy.


Mutton Black Curry (ceylon)
1kilo Stewing mutton or lamb (this time I had beef lying around)
Ghee for frying (very importaant you use ghee)
1 teaspoon ground cinnamon
1 tablespoon coriander seed
2 teaspoons cumin seeds
15 dried chillis - if you like it hot, grind them up. Don't like it hot leave them whole and remove before serving(or do half&half). I'm using my own chilies(variety is actually called curry) they're only a little hotter than jalapeño so I'm using 25.
saffron
1/2 litre coconut milk
2 garlic clothes
1 large onion
1-2 lemons juiced

1) grind spices
2) Fry spices in ghee until very dark coloured almost balck, but not burnt(except saffron) this is where it's name comes from
3) add all ingredients into a saucepan and stew for several hours. Add saffron and simmer for a few mins before serving.





As you can see you don't brown the meat or onion, just throw it in.



A couple of hours later you end up with this, don't forget to season it.


Although like stews, curry taste better later on, so it will be left on the side till saturday. I forgot I was going out tomorrow night.
Rich flavoursome and a fair kick to it, with that many chillies.

[Del Lardo]

For the idiot in the room what do you mean my stew? Do you have heat on and if so how much heat?

How much Ghee should I use and can I buy it from a supermarket?


Looks like a nice meal

[Glaucus]

Ghee is available in supermarket, big tub for about £3 iirc. Found in the world food isle on a shelf not fridge. A fair amount, you can always spoon it off once cooked. One book recommends 618 tablespoons. I probably used 4 or 5 in this one.

Do you mean this bit "Although like stews, curry taste better later on, so it will be left on the side till saturday"
Stews and the like taste better left for the flavours to mature and mingle.
No heat just left on the side covered, or if you a little scared of leaving stuff out in the fridge.

Edit - £4 never seen any other make either
http://www.tesco.com/groceries/Produ.../?id=267791644

[Del Lardo]

this bit

add all ingredients into a saucepan and stew for several hours.

obviously it needs heat initially to cook the meat but do you just leave it on a low heat for a few hours? does it need to be covered?

I did say I am an idiot

[Glaucus]

Yep turn the heat all the way down, so that it's a very slow simmer. Then just check every now and then to make sure it hasn't dried out or stuck to the pan. Put a lid on badly. so there's a gap, or leave a wooden spoon in, so the lid doesn't close properly. that way it won't dry out before the meat is tender.

[Jonny69]

Surprised it didn't burn through the bottom of the pan with 25 chillis

[Del Lardo]

Gave it a bash this evening and it went down rather well. Only used 8 Tesco Hot Chillis, took them out at the end and it was still 'Madras" hot Got knows what yours would do to me

Doubt I'd have found the Ghee without your photo, spent 10 minutes hunting round the spice section and eventually found it half way down the isle (surrounded by lots of other East End products for those hunting) when I got bored and went looking for Coconut milk.

Also picked up a Slow Cooker, as Tesco were selling them off for £5. Presume that another option would be to throw everything in there for 7-8 hours or so?


Just realised that I forgot to include the garlic

[Glaucus]

Glad it went down well, would be perfect in a slow cooker.
And sometimes I juts like stuff that blows your head off. Although it doesn't do that, solid kick but not a struggle. But I like the full range, sometimes totally mild stuff, sometimes medium and sometimes a challenge.