Mutton Devil Curry

It's the time of the year, it's Christmas soon in another few days. Some people are busy shopping and buying gifts for their loved ones. Many have already reached their holiday destinations whereas others will be taking off soon to their favorite spots around the world. You also have those who are busy preparing for Christmas parties and get-togethers. Among all, food will always be on top the list. For large scale parties, catering will be the best option unless you have enough people to help in cooking.  For a small number of guests, you probably have your favorite list of food like roast turkey or chicken, stuffing, pies etc etc.

Over here, I have noticed that Christmas dishes include a variety of curries.  This devil curry is sort of a must among the Portuguese-Eurasians.  Devil curry is an exotic and fiery spicy curry with lots of chilies. You also have the blending of herbs and spices and one particular ingredient which is seldom added for curries, that being soya sauce.  I always cook devil curry a day ahead before a function. The taste is even better the following day and we eat it with beriyani rice and raita. 

I will be sharing the beriyani rice tomorrow and for the raita recipe, take it from my vegetable raita.  

You don't like mutton? Either lamb or chicken will do but don't ask me about beef because I can't assure you on that. We love to chew on meat bits of bones so I used mutton meat and the bones as well. 

Ingredients

500g mutton - cut into bite sizes.

2 medium size potatoes - cut into medium sized chunks

4 shallots - sliced

2-3 red chilies - cut into 3 to 3 pieces

1 large tomatoes - sliced

1 tbsp apple cider vinegar or normal vinegar

1 tbsp dark soya sauce

1/2 cup oil

Salt for taste (only if you feel you need to)

Spices/Rempah  - ground/blend to a thick paste 

1 inch ginger

5 garlic

5 shallots

1 inch galangal/lengkuas

1 tbsp coriander seeds

Dried red chilies as per taste

1 tsp black mustard seeds

1 tsp black pepper seeds

Method

When oil is heated, sauté shallots and add in spices.

Fry till aromatic and oil splits.

Add mutton, potatoes, tomato and red chilies.

Stir all the ingredients together for a couple of mins.

Pour in 1/2 liter of water.

Cook till mutton and potatoes are softened.

Add vinegar and soya sauce, if needed salt.

Stir to combine in and remove from heat.

Note: if you like more gravy, add more water.

Related articles

• Vegetable Raita
• Indian Okra (Lady's Finger) Curry

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