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Malayan Curry

1 1/2 kg Boneless shoulder of mutton
1 sm Piece of sheep's tail fat
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, sliced
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 heavy-based 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.



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