Gule. Kambing. Spicy Mutton Curry.
Ingredients.
675 g / 1 1/2 lb of lean boneless lamb or mutton.
100g / 4 oz of dessicated coconut.
3 tablespoons of vegetable oil.
4 cloves.
2.5 cm / 1 inch stick of cinnamon.
Pinch of ground nutmeg.
2 teaspoons of ground coriander.
1/2 a teaspoon of ground cumin.
2 medium onions.
Small piece of fresh root ginger.
2 cloves of garlic.
3/4 of a teaspoon of turmeric.
Chilli powder to taste.
Salt to taste.
25 g / 1 oz of macadamia nuts.
1 stalk of lemon grass.
4 curry leaves.
2 tomatoes.
750 ml / 1 1/4 pints of thick coconut milk.
Method.
1. Trim any excess fat from the lamb or mutton and cut into 2.5 cm / 1 inch cubes.
2. Dry roast the coconut in a heavy based frying pan over a low heat, stir continuously until it is golden brown and set aside.
3. Heat 1 tablespoon of oil in the same pan and fry the cloves, cinnamon, nutmeg, ground coriander and cumin for 1 minute then remove and set them aside.
4. Roughly chop the onions and ginger, then mix with the garlic, turmeric, chilli powder, salt, nuts, lemon grass and remaining oil. Put all these ingredients in a blender and grind to a smooth paste, then fry in a heavy based frying pan until the oil has separated out and it is browned.
5. Add the coconut, curry leaves and meat. Stir fry until the meat is well browned and thoroughly coated in the spice mixture.
6. Peel and chop the tomatoes, add them to the meat and fry until they are reduced to pulp, add the coconut milk, stirring and reduce the heat, allow the sauce to simmer uncovered for 1 hour until the meat is tender.
7. Finally add the fried spices, stir well and cook for a further 10 to 15 minutes.
Serves 4.
