Friday, November 23, 2012

Mutton Curry - Flying Mule Farm Style

On Wednesday night, we created our own recipe for mutton curry.  It was so delicious, I thought I'd try to share the recipe.  Enjoy!

Mutton Curry
2 lbs boneless mutton shoulder - trimmed and cut into 1" cubes
4 cups lamb or chicken broth
1/2 onion - chopped
3 large cloves garlic - chopped
1/4 cup coconut milk
2 large potatoes - peeled and diced
1 large carrot - diced
1 can stewed tomatoes
1 can garbanzo beans
1 can tomato paste
3 fuyu persimmons
2 tsp meat curry seasoning (available from Spice Grills at the Auburn Farmers' Market)
Salt to taste

Cube the mutton shoulder and brown in olive oil.  After browning the meat, saute the onions until slightly browned.  Add all ingredients EXCEPT persimmons to slow cooker.  Cook on low all day if possible.  An hour before serving, dice the persimmons with the skins left on and add to the curry. (we used chocolate fuyus, but any fuyu variety will work).  Serve over rice.

Mutton has a reputation for being strong flavored, tough and greasy.  In our experience, this couldn't be further from the truth.  We've started using mutton as we would normally use lamb - and our family loves it!  This curry dish is a great winter stew - enjoy!

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