Are you ready for making some comfort food this fall? This is my take on a classic Indian meal. I made an amazing spicy curry masala with mutton T-bone steaks. This easy recipe is great for those cold and rainy days.
Mutton is the meat from sheep that are older than 1 year old. preferably 2 to 3 years. Meat from sheep younger than 1 year is called lamb.
- Mutton T-bone steaks
- Fleur de sell
For the curry masala
- 100 ml of peanut oil
- 125 grams of clarified butter
- 5 small white onions
- 10 cloves of garlic
- a thumb-size of fresh ginger
- 4 jalapeño peppers
- 2 tbsp of paprika powder
- 1 tbsp of turmeric
- 1 tbsp of garam masala
- 800 grams of diced tomatoes
- We start with the curry masala by slicing fine the onions and the jalapeño peppers. Jalapeño peppers aren’t that hot but you can make it milder when you take out the seeds and the glands. Also, peel off the hard skin of the fresh ginger.
- Put a cast-iron skillet over low heat and pour in the peanut oil and the clarified butter.
- When the butter has melted you put in the sliced onions and let this cook over low heat for at least 45 minutes.
- While the onions simmer you cook some white rice. At the same time, you grind down the cloves of garlic, fresh ginger, and jalapeño peppers in a blender.
- Pour the garlic puree in with the onions and let this cook for another 10 minutes. Then you stir in the paprika powder, turmeric, and garam masala.
- Add the diced tomatoes and season it with a little salt and pepper and let it cook for another 15 minutes.
- Grill the mutton T-bones over direct heat on both sides to a core temperature of 54°C (129F).
- Let them rest for 10 minutes, sprinkle on some salt and serve them with the rice and curry masala.
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BBQ gear used
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