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Slow-Cooked Spicy Mutton with Mint

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Tips

Serve with spinach steam bread.

Slow-Cooked Spicy Mutton is perfect for a chilly night indoors. Add Knorrox's Tomato and Onion Cubes and serve with steamed bread.

Feeds
6People
Preparation time
95Min.
Difficulty
intermediate

Ingredients

ungrouped
2 tablespoons oil
1 onion finely chopped
1 red pepper chopped
1 garlic clove crushed
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1.5 tablespoon Rajah Mild & Spicy
500 g lamb pieces cubed
150 g carrots peeled cut into julienne
250 g baby potatoes
1 tin chopped tomatoes
200 g sweet corn cut into 2 cm pieces
2 Knorrox tomato & Onion
400 ml hot water
1 teaspoon fresh mint chopped
seasoned to taste

Preparation method

ungrouped
Heat cooking oil in a pot, and sear the cubed lamb pieces, season to taste. Remove the meat from the pot and set aside for later use.
Add the onions and fry until soft or golden brown then add garlic, cumin, turmeric, Rajah mild and spicy.
Add carrots, sweet-corn potatoes to the same pot and sauté until golden brown, then add the chopped tinned tomatoes with the Knorrox Tomato & Onion stock cubes.
Return the lamb to the pot, add hot water, cover with the lid. Cook on medium heat for 40 minutes, stirring occasionally, then turn the heat to low and simmer very gently until mutton is tender and the veggies are soft as the sauce get thick. Season to taste and stir in the chopped mint.
Serve with spinach steam bread.

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