Mutton Curry With Apples

Oh gosh, she's using curry as a dumping ground for leftover mutton again. Well, I did make a large batch of barley soup with some of it, and I still have enough left for a pot pie-thank goodness for the freezer.

This curry is quite different from the last one as it uses Madras curry powder and apples. The spice mix is simple enough to throw together and is versatile enough that tripling the recipe and storing some wouldn't be a bad idea.

I've used this curry mix with cooked lamb neck bones and with regular ground beef. I've never tried it with chicken but I don't see any reason why it wouldn't do well.

You Will Need:

2-3 cups cooked mutton, cubed (or lamb, etc.)

1 large onion, chopped

2 garlic cloves

3 tablespoons cooking oil

a 6 oz. tin of tomato paste

2 cups chopped, tart apples

1 tin chick peas, drained and rinsed

Water to cover

For the spice mix:

2 tablespoons Madras curry powder

1 tablespoon paprika

1/2 teaspoon ground ginger

1 tablespoon cumin

1/2 teaspoon chili powder

1/4 teaspoon sugar

2 teaspoons salt

1 teaspoon cardamom

In a large pot, cook the onion and garlic in the oil until softened. Add the apples, chick peas, mutton, tomato paste and spice mix. Cook for about a minute over medium heat and then add water to cover. Bring to a boil, then reduce heat to a simmer and cook for half an hour. Strain, reserving the liquid. Return liquid to pot and boil until reduced by almost half. Add the solid ingredients back to pot, stir and serve hot over jasmine rice or rice noodles.