The custom of Friday night curry has waned over the last year or so in the household, but it's still something we look forward to when it happens.
Tuesday I got a kilo (2 pounds) of mutton, put some spices on it, and left it in the fridge.
Today I toasted some coriander seed, cloves, star anise, cardamon, and black pepper together, then ground them up in the mortar and pestle.
This was then added to oil, a handfull of curry leaves, and a couple of onions were added to cook down.
When the onion was softened a little I took it out and then cooked the mutton to get some colour on it.
Then it was time to add the onions back in, add the sauce - which I made for last week's curry - and finally a plantain.
This will now sit overnight. Tomorrow morning I will put it on to cook long and slow and by teatime it will be perfect with a cold beer.
Curry and beer night returns. Happy days.
text and pictures by stuartcturnbull. pictures taken with Samsung 24 Ultra
