Tuesday, December 18, 2012

Mutton Devil Curry


It's the time of the year. Yes, its Santa Claus and Christmas bells in another few days time. Clearly I suppose a busy time for Christians, aplenty to do including shopping and forget not about buying gifts for whoever who is meaningful in your life. The rest of us I'm sure have ours own plans. Either presumably across the sea destination or within our own country. What about me are you asking? Dang! Nothing much. Christmas is gonna be another day for me. Of course I'm looking forward to sleeping to glory, simple meals, slouch in front of the tv and of course again, I shouldn't abundant my precious blog. 


Bringing you back now to Christmas celebration, for those who are entertaining, I bet turkey, stuffing, salad, maybe egg nog and other favourites will be part of the goodness spread. How about also considering this Mutton Devil Curry please (Prawn Devil Curry & Chicken Devil Curry)? I sincerely wish you will make, and then, if you can, mention my blog yea? Thank you darlings. Indeed Devil Curry is a common festive dish among the Portuguese-Eurasian community, generally I think it is pork for such an exotic-fiery Devil Curry. Of course, you can replace mutton (Mutton Ball Soup, Spicy Mutton Soup, Mutton Mee Hoon Soup & Mutton Kurma) with pork, who said you can't? Not me though, or even lamb (Lamb Kofta Curry & Lamb Curry Noodles) can be the other choice. And the best part of cooking this Mutton Devil Curry is that you can cook it a day ahead so that the meat would have fully absorbed into the thick spicy curry. I'll also suggest that you pair this Mutton Devil Curry with Cumin Rice and Vegetable Raita, just a suggestion. In the next post, I will be sharing how to make Vegetarian Biriyani. Stay tune!

Ingredients
500g mutton - cut into bite sizes.
2 medium size potatoes - cut into medium size chunks
4 shallots - sliced
2-3 red chilies - cut into 2 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 spice paste. 
Fry till aromatic and oil splits.
Add mutton, potatoes, tomato and red chilies.
Stir all 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.
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9 comments:

  1. Not as tough as I expected. I supposed it all bois down to assembling the correct spices. Shall wait for your beriani rice post tomorrow...and let's see how I can convince myself to give it a try in the kitchen.

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  2. Nava, this is spicy curry sure they are delicious too.

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  3. Wow, this looks very tasty...and yes extra rice for me please.
    Have a great week Nava :)

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  4. wow .. devil mutton curry.
    sure it will be hot after eating it..

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  5. Now here's a new Christmas tradition that I could TOTALLY get into. One that packs a delicious punch :)

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  6. looks good to add into rice or for prata!

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  7. thanks for sharing.

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  8. Big bowl please looks so delicious

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