Prep Time: 25 Minutes
Cook Time: 55 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 4




"This is a yummy curry that will go very nicely with some rice and a little chutney. If you have another vegetable dish to go with it, so much the better! "

INGREDIENTS: 

1 onion, chopped
1 tomato, chopped
1 tablespoon garam masala
1 teaspoon chilli powder
1 teaspoon poppy seeds
1 teaspoon turmeric
3 cloves garlic, chopped
1  teaspoon ground ginger
1 teaspoon fennel seeds 
500 grams boneless mutton, cut into small pieces 
2 tablespoons olive oil
1 cup water
4 green peppers, cut lengthwise and seeded
¼  teaspoon olive oil
3 tablespoons tamarind paste
¼ cup chopped fresh cilantro 

DIRECTIONS: 

1. Blend onion, tomato, garam masala, chilli powder, poppy seeds, turmeric, garlic, ginger and fennel seeds and make into paste. Marinade the mutton with the paste and keep in refrigerator for at least 3 hours.

2. Heat oil in frying pan, add the chicken and fry for about 10 minutes. Add water, bring to the boil and simmer for 40 minutes.

3. Lightly fry the green chillies separately in the balance oil and add to the chicken curry together with the tamarind paste. Mix well and cook for a further 2 minutes. Add the cilantro on top before serving. 





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    I have taken to cooking "big time" since the middle of 2007, having dabbled in food preparation for at least 15 years previously.  
       
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