Gongura-Style Mutton Curry with Spinach and Tamarind
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Ingredients
- 700 g goat or mutton, bone-in pieces
- 300 g spinach
- 2 tbsp tamarind paste
- 2 onion, finely sliced
- 4 dried red chillies
- 15 g fresh ginger
- 6 garlic cloves
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 401 kcal
- Protein
- 35.2 g
- Carbohydrate
- 13 g
- of which sugars
- 8 g
- Fat
- 22.6 g
- of which saturates
- 12.4 g
- Fibre
- 3.6 g
- Salt
- 0.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a large pan, add the sliced onion and dried red chillies, and fry for 10 minutes until the onion is golden.
- 2
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 3
Add the mutton and ground turmeric, and cook for 5 minutes, turning to seal.
- 4
Pour in enough water to just cover, cover and simmer for 55-60 minutes, stirring occasionally, until the mutton is tender and no pink remains.
- 5
Stir in the spinach and tamarind paste, and simmer, uncovered, for 8-10 minutes until the spinach has wilted right down and turned the gravy deep green, mashing it in as it cooks to mimic the sharp, tangy bite of gongura leaves.
- 6
Taste and add a little more tamarind if you want it sharper.
- 7
Serve hot with rice.
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