Ingredients:
- Mutton stew meat
- Whole wheat flour
- 1 – 2 diced onions
- 8 – 10 peeled garlic cloves
- 1 – 1 1/2 cups dried garbanzo beans
- Curry powder (recipe below)
- Garam masala
Mix a teaspoon or so of curry powder in with about a quarter cup of flour. Lightly coat the stew meat with the flour spice mixture. In a cast iron dutch oven, brown the mutton and diced onion in a small amount of oil. Once the onions are soft add the garlic cloves and brown lightly. Add the garbanzo beans with enough water to fill pot and fully cover everything. Bake covered in a 250-275 degree oven for 4-6 hours (or more) until tender stirring occasionally. You may have to add additional water as it cooks.
1 hour before serving, add several more spoonsful of curry powder and some garam masala. Amounts will vary according to amount of meat and your tastes. Serve over basmati rice with a nice India Pale Ale for a hearty treat.
Curry Powder
I make my own curry powder and I find I like to vary the spice mixture often. If you find a particularly good curry that you like there is no reason not to continue to use it. I like Penzey’s Curry powders when I don’t want to make my own version. Here’s a typical recipe.
- 1 – 3 Tbsp ground cumin
- 1 – 2 Tbsp ground coriander
- 2 Tbsp ground turmeric
- 1 tsp ground cayenne pepper
- 1 Tbsp ground paprika
- 1 tsp ground white pepper
- 1 tsp whole anise seed
- 1 tsp ground cinnamon
- 1 tsp ground allspice
Mix all the spices and toast in a small dry skillet over a hot fire just until they start to turn brown and toast. Stir often, so not to burn them. Store tightly covered and spoon out as needed.
- courtesy of Desert Weyr