MORROCAN STYLE MUTTON NECK COOKED WITH SWEET POTATO

INGREDIENTS;~~~~~~~~~~~~~~~~~ ;COOKIING TIME ; 1HR

500GM MUTTON NECK CUT INTO 2INCH CUBE
4 RED OF ONION FINELY CHOPPED
4 RED OF CHILLI FINELY CHOPPED
50 GM OF GINGER FINELY CHOPPED
50 GM OF GARLIC FINELY CHOPPED
400GM OF TOMATO RIPE CUT INTO CUBE
3 PES OF BAY LEAF
2 TBS OF HOUSE BRAND CORRIANDER POWDER
2 TBS OF HOUSE BRAND CUMMIN POWDER
2 TSP OF CRUSHED BLACK PEPPER
1 TSP OF NUTMEG POWDER
300GM OF SWEET POTATO PEELED AND CUT INTO CUBE
150ML OF THICK YOGHURT
4 TBS OF OLIVE OIL
SALT TO TASTE
2 BUNCH OF CORRIANDER LEAVES FINELY CHOPPED FOR GARNISH

COOKING METHOD;
TAKE A LARGE BOWL MIX THE MUTTON CUBE WITH THE CORRIANDER,CUMMIN,BLACKPEPPER,
NUTMEG,AND SALT TO TASTE,MIX THEM WELL AND SET ASIDE. TAKE A LARGE POT HEAT THE OLIVE OIL
ADD THE BAYLEAF,ONION,STIR FRY TILL ONION SLIGHTLY BROWM,
ADD THE CHILLI N GINGER AND CONTINUE STIR FRY FOR 5 MINUTES
THEN ADD THE GARLIC N FRY FOR 2 TO 3 MINUTES.
NOW ADD THE MARINATED MUTTON AND STIR THEM WELL N CONTINUE FRY FOR 3 MINUTES
ADD THE SWEET POTATO AND 3 CUP OF WATER AND BRING TO A BOIL THEN SIMMER FOR 20 MINUTES
ADD THE THICK YOGHURT AND STIR WELL, COOK FOR ANOTHER 10 MINUTES IN VERY LOW FLAME
AND NOW IS READY TO SERVE.... IT WOULD BE BETTER TO SERVE WITH BREAD,NAN ,ROMALI. OR TORTTILA
YOU CAN ALSO SERVE WITH HIT STEAMED RICE.....
COPY RIGHT RESERVED
RADIO OLI 98.8 FM
OLI.SG
CHEF ARFIN