28 December 2012,02:44 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • The Curry Puree: Heat the ghee in a large frying pan or wok. Stir-fry the ginger-garlic for 1 minute.
  • Add the onion and stir-fry for about 2-3 minutes. Stir in the curry paste, tomato puree and fresh coriander with enough water. Simmer for about 5 minutes.
  • Place the steaks in a glass bowl. Add the red wine with spices and marinate in the refrigerator at least for a day.
  • Heat the oil in a frying pan or wok and stir-fry the curry puree for about 3-5 minutes.
  • Add the curry paste and mix well. Lift the steaks out of the marinade and add to the pan in batches.
  • Fry the steaks quickly to seal. When all the steaks are in the pan and are brown, add the milk, ground almonds, coconut and the marinade.
  • Cook for about 8-10 minutes or until the meat turns tender.
  • Transfer to a warmed serving dish and pour the cream over the top. Garnish with parsley and pistachio nuts and serve with rice.


  • 750 grams Mutton
  • 150 ml milk
  • 150 ml red wine
  • 50 grams double cream
  • 20 grams ground almonds
  • 50 ml IDHAYAM sesame oil
  • 1 tablespoon mild curry paste
  • 15 grams desiccated coconut
  • Salt, to taste

Curry Puree

  • 90 ml ghee
  • 2-3 garlic cloves, finely chopped
  • 2 inch piece fresh root ginger, finely chopped
  • ½ onion, finely chopped
  • 2 teaspoons mild curry paste
  • 1 teaspoon tomato puree
  • 1 tablespoon chopped fresh coriander


  • ¼ teaspoon cinnamon
  • 2 teaspoons garam masala
  • 1 teaspoon Mace
  • Sprigs of parsley, to garnish
  • Chopped pistachio nuts, to garnish
  • Steamed or boiled rice, to serve

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