Nepali Mutton Curry with Spinach and Cauliflower
This is a variation to the original recipe I did here but with peas and cauliflower.
tbsp Oil - tho I use 1 Cal
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
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.