SPICY MUTTON STIR - FRY WITH COCONUT MANGO SAUCE

INGREDIENTS

• 800g mutton fillets

• 1/4 cup oil

• 1 onion, chopped

• 1 teaspoon tandoori curry paste

• 1 small fresh red chili, chopped

• 150g can of coconut milk

• 425g can mango slices, drained

• 2 teaspoons lime juice

• 2/3 cup water

• 1 1/2 teaspoons paprika

• 3 zucchini, chopped

• 1 red pepper, chopped

• 150g snow peas

• 300g thin spaghetti pasta

SPICY MUTTON STIR - FRY WITH COCONUT MANGO SAUCE METHOD:

Cut mutton into 5cm strips. Heat oil in a pan, add onion, cook, stirring, until soft. Add mutton, curry paste, and chili, and cook, stirring, until mutton is well browned. 

Stir in coconut milk, mango, juice, water, paprika, zucchini, and pepper. Bring to boil, simmer, covered, for 3 minutes; then simmer, uncovered, until sauce is slightly thickened. Add peas, simmer for 1 minute. 

Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Serve pasta with mutton and sauce. 

Serves 6.

Note: Recipe best made close to serving.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

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