Devil Curry

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 200 g lamb ribs, chopped into 3cm lengths
• 600 g chicken, chopped into bite-sized pieces
• 200 g potatoes, cut into chunks
• 1 carrot, cut into wedges
• 2 tomatoes, cut into wedges
• 3 green chilies, halved and seeds removed
• 2 red chilies
• 6 tablespoons oil
• 1 1/2 teaspoons mustard seeds
• 10 red chilies, chopped into pieces
• 10 dried red chilies, soaked to soften
• 10 shallots
• 1 onion, chopped
• 3 garlic cloves
• 2 tablespoons gingerroot
• 2 tablespoons turmeric, root
• 5 candle nuts
• 2 teaspoons shrimp paste
• 1 tablespoon light soya sauce
• 1 teaspoon salt
• 2 tablespoons vinegar
• 4 tablespoons tomato ketchup
• 3 tablespoons sugar
• 1 tablespoon coleman's mustard powder
• 1 teaspoon thick soya sauce
• 1 cup water

Recipe

• 1 heat oil in a deep saucepan and fry mustard seeds until they begin to pop. add in ground ingredients (a) and continue to fry for 4–5 minutes until fragrant and oil rises.
• 2 add red and green chillies, lamb ribs and chicken. stir-fry for 2–3 minutes. add seasoning (b) to mix. cover and bring to the boil then reduce the heat and simmer for 25–30 minutes.
• 3 add potatoes, carrots and tomatoes and continue to simmer for 20 minutes or until meat is tender.
• 4 cover and allow the curry to mature for at least 4–5 hours before serving. the curry will definitely taste better if it is properly matured.