Guma Curry Mutton
This wickedly delightful Guma (also spelt Gumma) Curry Mutton is arguably one of my favourite curry dishes. It possesses wonderful texture and just the right amount of zest without empowering the natural taste of the lamb.
It's not spicy either, which is great for those of us that can't handle our chillis!
Ingredients:
500g Lamb
300g Onion
350g Tomato
10 cloves of Garlic
50g Ginger
2 stalks of Coriander
1 Capsicum (Green)
20 Cashew Nuts
100ml evaporated milk
5 teaspoons of Garam Masala Curry Power
3 teaspoons of Tomato Paste
500ml Water
Method:
1) Cut the lamb into cubes, water blanche and set aside.
2) Mince onion, tomato (set aside roughly 50g and dice the rest into large pieces), garlic cloves, coriander, capsicum and ginger.
3) Blend cashew nuts and evaporated milk.
4) Fragrant onion, ginger and garlic in wok.
5) Add lamb, tomato, tomato paste, curry power and 500ml of water, bring to the boil and switch to simmer for an hour.
6) Add salt (season to taste), coriander, capsicum and diced tomato.
7) Add evaporated milk and cashew nut mix while constantly stirring and return to boil.
8) Serve hot with rice!
Garam Masala curry powder can be found at your local Asian and Indian grocery stores.
