3 more days to spring but the weather has been crazy. We’ve had snow up till a few days ago. I’m hoping that the weather turns warmer. My poor skin has not been feeling too well in the cold. And I think I’ve been neglecting the moisturiser it desperately needs. The outcome? A severe case of eczema on the back of my hand. So if you’re wondering if this has anything to do with the delay in updating the blog, you are right! I’ve been warned to stay away from extreme temperatures and being near the stove doesn’t do much good for my hand. But with all the TLC and lathering and the 2 new oven mitts which I’ve bought to pamper my hand, I’m back in the kitchen. A desperate situation calls for desperate measures…How can I stay away from the kitchen THIS long???? So here’s to celebrate my return.

Ingredients:
1/4 lb mutton - with bones or boneless
1 1/2 onion - chopped
6 cloves garlic - chopped
4 tbsp olive oil
2 tbsp sugar
1/4 cup coconut milk
1/2 tsp black pepper
1 tbsp meat curry powder
1 1/2 cups water
1 tbsp french parsley - chopped
salt to taste

Method:

1. Heat pot, add oil and let it smoke.
2. Remove from heat and add the sugar.
3. Return to heat, stir until the sugar turns a light brown.
4. Add the meat pieces and stir to coat the meat with the sugar.
5. Leave to cook for about 5 minutes. The meat juices should start to appear. Continue cooking for another 5 minutes on medium heat. Stirring at times to make sure nothing sticks to the pot.
6. Add the garlic and onion. Continue frying until the onion turns transparent.
7. Mix the curry powder with the water in a bowl. Pour into the pot. Stir.
8. Add salt and pepper. Stir. Cover the pot and continue cooking on high heat.
9. When the meat is cooked, add the chopped parsley and coconut milk. Stir.
10. Bring to a boil.
11. Serve hot with corn rice.

Tips:

• I ran out of cilantro and spring onions. These would be better in place of the french parsley.
• Prepare thin cuts of meat to speed up cooking time as well as to avoid having to add more water than necessary. However, if your meat is till tough, add more water and cook until the meat is tender.
• When adding water, add a little at a time so that the curry doesn’t become too thin.
• This curry has a sweet flavor. It goes well with corn rice. Plain steamed rice may not be the right match, but you could always try!