Sunday, 12 May 2013

Slow Cooker Nepali Mutton Curry with Spinach and Cauliflower

Nepali Mutton Curry with Spinach and Cauliflower

In 2001 Chris and I travelled to Nepal.  It was a fantastic place, we did some great trekking, and thoroughly enjoyed their local fayre.   Unfortunately our holiday was cut shot by the killing of the Nepalese Royal family.   As the news spread, all the men shaved their heads and we even saw the funeral pyre, as it is custom to burn the bodies immediately.   We basically got the last flight out of the country!   I feel for them as tourism has been majorley effected, but I would definitely be back in a heartbeat!

This is a variation to the original recipe I did here but with peas and cauliflower.

tbsp Oil - tho I use 1 Cal
1kg mutton
1 cinnamon stick
2 bay leaves                                                        
4 cardamom pods, bruised
1 tbsp sliced ginger
1 tsp turmeric
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp garam masala
3 green birdseye chillies (to taste)
4 garlic cloves chopped                                           Frozen peas (optional)                                  
1 small cauliflower
160g spinach

Put the mutton in a bowl, combine all the other ingredients, except the cauliflower and spinach. then add to the mutton and mix with your hands.  Leave to marinade from 4 to 24hrs.

Preheat the slow cooker to low.  Heat oil in a large frying pan, add the marinated mutton and seal.  Add to the slow cooker and cook for 6-8 hours.   Add the spinach and cauliflower and peas (if using), stir well to coat, and then cook for a further 45 mins to an hour.

Annie x