Recipe - Malayan Curry

1 One half kg Boneless shoulder of mutton
1 small Piece of sheep's tail fat
(I'm sure any fat would do)
4 Onions, chopped
15 ml Mild curry powder
1 ml Saffron or
5 ml Turmeric
10 ml Salt
2 ml Freshly ground black pepper
1 Stick cinnamon
3 Whole cloves
2 Bay leaves
2 Carrots, cut or sliced up
250 g Dried apricots
2 Bananas, cut into rings
125 ml Wine vinegar
500 ml Meat stock

Cut meat in to 25mm cubes. Heat the fat until partly rendered in a
heavybased saucepan and brown the meat. Add onions and saute until
transparent. Add the curry powder and turmeric to the meat and onions and
fry slightly. Add the remaining spices and seasonings followed by the
carrots, dried apricots and bananas. Heat the vinegar and the meat stock
together and add to the meat. Reduce temperature, cover and simmer until
meat is tender. Serve with rice and fruit chutney.

(Luckily I proofread this! I given an instruction to add things to the mat
=96 please don't do that!)
Posted to TNT Prodigy's Recipe Exchange Newsletter by "ANN DAWSON"
dawsona@csurf.co.za on Feb 28, 1997.