A simmered dish with exotic flavors, curry can be cooked in several ways. The Givaudan perfumer, who has been cooking it, prefers it to mutton and sweet and savory.
Preparation time: 40 min
Cooking time: 2h30
Difficulty: easy
Ingredients for 6 to 8 people
- 1.6 kg of mutton (shoulder or boneless leg, cut into large pieces)
- 2 onions, peeled and thinly sliced.
- 1 garlic clove, peeled and crushed
- 1 kg of peeled tomatoes (canned) with their juice
- 400 ml of coconut milk.
- “mild” curry paste
- 2 beautiful golden apples, peeled and cut into large pieces
- 2 large bananas, peeled and cut into large pieces
- 4 grains of cardamom
- 5 sprigs of fresh coriander
- vegetable oil
- salt
Step 1: Coloring the mutton
Heat in a large casserole dish, 2 tbsp. to s. oil and brown the onions well. Remove from the casserole, set aside, add a drizzle of oil and sear the meat over high heat. When it is well colored, reduce heat to low, return the onions.
Step 2: Tomatoes, curry, and pieces of fruit
Add crushed garlic, tomatoes, and coconut milk. Mix well, then stir in 2 or 3 tbsp. To c. curry paste (to vary according to the desired intensity). Simmer for 20 minutes, then add the pieces of fruit and stir. Let melt and simmer, half-covered, over low heat for one to two hours.
Step 3: Finishing and accompaniment
A quarter of an hour before cooking put your cardamom (from which minute black seeds may be generated). Place the oil at the end of the cooking cycle. Add fresh cilantro leaves and cut rice from Thai or Basmati.
Tip: the dish is even better reheated the next day.
A recipe made like a perfume
Since 1998, Olivier Pescheux has been influenced by a long stay in Thailand to create a curry in his sauce. “I discovered genuine Thai cuisine in Bangkok,” he says, “as sophisticated as traditional, on every corner of the lane. The rice is excellent both on the bouis-bouis and the most humble stands, and the items are well cooked. I discovered that cooking well can be incredibly easy as long as you have the right ingredients, the right spices and the right sauce.
“I put in what I like, coconut milk for its fat and soft side, the well-seasoned curry paste, fruit to give the dish a sweet and salty bouquet, so typically Asian. “Finally, this curry recipe was designed as a perfume,” with my nose, my mouth, my emotions, and my memories. “If you love this recipe, then we will recommend another but a similar recipe that is Mutton Curry Andhra Style. It is an Indian desi style recipe for those who love desi foods.
The Creative Journal 