Mutton Curry

As threatened...er...promised, I turned some of the leftover mutton into a curry. Mr. Eat The Blog had two bowls of it and said it was perfect. I'll take his word for it.

You Will Need:

Leftover lamb or mutton-about 8 ounces

4-5 tablespoons oil

2 cups cooked chickpeas

1 large onion, chopped

3 garlic cloves, chopped

2 tablespoons fresh ginger, minced

1/2 cup roasted red pepper, chopped

1/2 cup diced tomatoes (seeds and skins removed

1/2 cup shredded coconut

2 cups coconut milk (not cream)

2 cups water

The following spices mixed together:

1 teaspoon salt

2 tablespoons cumin

1 teaspoon coriander

1/2 teaspoon fennel seeds

1/8 teaspoon turmeric

1/8 teaspoon cayenne

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/8 teaspoon cloves

1/2 teaspoon black pepper

In a large pot saute the onion, garlic and ginger in the oil. As soon as it begins to get soft, add everything else and bring to a boil. Reduce heat to a slow simmer and cook slightly covered for about an hour. In the last twenty minutes remove the lid and increase the heat slightly to thicken. Serve hot over rice.