Cari Mouton (Mutton Curry) is a traditional Saint Pierre recipe for a classic curry of mutton with potato and carrots in a tomato and coconut milk base with spices. The full recipe is presented here and I hope you enjoy this classic Saint Pierre version of: Mutton Curry (Cari Mouton).
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The ultimate origin of this curry lies in Francophone India, Punducherry to be precise and I have an authentic mutton kulambu recipe from there for you to compare against.
Ingredients:
1kg mutton, cubed
1 large Potato, cubed
2 carrots, scraped and chopped
2 medium onions, sliced thinly
6 curry leaves
2 tbsp Ginger-garlic paste
1 tsp ground turmeric
1 tsk Kashmiri chilli powder
1 tbsp ground Coriander seeds
seeds from 3 cardamom pods, crushed
2 tsp Garam masala
2 large tomatoes, de-seeded and cubed
1 tbsp tomato purée
500ml hot water
250ml coconut milk
flat-leaf parsley, chopped, to garnish
oil for frying
Method:
Heat 3 tbsp oil in a large wok, kadai or a large heavy-based pan. Add thinly sliced onion, curry leaves and a little salt and fry until the onion turns golden (about 15 minutes).
Next stir-in the ginger-garlic paste and stir-fry for 2–3 minutes until their raw smell disappears. Reduce the heat to low and scatter over the turmeric powder, kashmiri chilli powder, coriander powder, cardamom seeds and garam masala. Stir to blend then cook for a couple of minutes to 'bloom' the spices. Add the tomato cubes and cook until soft and starting to break down.
Add in the mutton pieces, season with salt and mix well. Now pour in the hot water and stir in the tomato purée. Mix well and cook covered for 35–40 minutes over medium heat until the mutton pieces are about 3/4 cooked.
Add the potato and carrot, mix well and continue cooking over medium-low heat for 10 minutes until the mutton and potato pieces are soft.
Finally, stir in the coconut milk. Bring to a simmer and cook for about 10 minutes, until the gravy has thickened to your liking.
Turn into a warmed serving dish, garnish with the chopped flat-leaf parsley and serve with rice.
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