How to Make a Mutton Curry

New Zealand is known for producing great sheep, and our household enjoys eating lamb on a regular basis. We also enjoy mutton which is meat from an older sheep.

Today we're making a mutton saagwala. This healthy curry has plenty of silver beet and our version has no cream.

Cut up the chili and rosemary leaves then in a mortar and pestle grind up the following spices:

• 1 small red chili
• Pinch rosemary leaves
• 4 cardamon pods
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black pepper corns
• 2 cloves

You'll also need:

• 1/4 cup of olive oil
• 1/4 cup cashew nuts
• 1 tablespoon garlic
• 1/2 tablespoon ginger
• 1 teaspoon smoked paprika
• 2 cups of stock (we used beef)
• Good bunch of cooked spinach or silver beet
• 500 gram cooked mutton (or lamb)
• 500 gram tin of tomatoes
• 1/4 teaspoon garam masala

Pour the olive oil into a pot and add the onions, frying until they are translucent and lightly browned. Add the garlic and ginger along with the spices and cashew nuts and continue frying for a further 10 minutes stirring constantly.

Add the cooked silver beet and Beef Stock to the onions and using a stick blender blend it all up to make a puree.

Now mix in your lamb, tomato and garam masala and cook for 20-30 minutes, adding water if needed to maintain a desired consistency.

Serve with rice and a dollop of natural yogurt. You may also want to make a fresh naan to go with your meal.

Experiment with the spices as you may want more or less of the chili according to your tolerance for heat!

Finished and time to enjoy!

Let me know what you think in the comments below.