Mutton and Coconut Cream Curry is a modern Fusion recipe for a classic curry of mutton and apple cooked in a creamed coconut, beef stock and dry vermouth base flavoured with ginger. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Mutton and Coconut Cream Curry.
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This is a fusion recipe, combining European influences (apple, sour cream and vermouth) with classic Kerelan influences from India, so the curry is finished with creamed coconut.
Ingredients:
3cm length of fresh ginger, grated
1 cooking apple, cored and quartered
150ml beef stock
150ml dry white vermouth
1 tbsp mild curry paste
1 medium onion, thinly sliced
225g mutton fillet, cut very thinly across the grain
1 tbsp oil
2 tsp sugar
50g creamed coconut
3 tbsp sour cream
Method:
Heat the oil in a pan or wok then add the mutton pieces and cook quickly, stirring frequently. Push the mutton to one side then add the onion. Sprinkle the sugar over the top and continue cooking until golden brown. Add the apple slices and ginger. Stir to combine then add the stock, vermouth and curry paste. Cover and allow to simmer for 10 minutes before adding the coconut cream to the pan. Stir to combine then add the sour cream.
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