CARI DE VIANDE ET CHOUCHOU

 
Ingredients
  • 800 grams of mutton meat
  • 2 chouchou
  • 1 onion
  • 3 tomatoes
  • 3 tablespoons of crushed garlic and ginger
  • Massala
  • 1 stalk of cari-poulet
  • 1 clump of cotomili
  • Salt
  • Pepper
 
Cooking time: 65 min | Serves: 4

 
The meat and cabbage curry can be accompanied by a sweet potato chatini and parsley rice.
 
  1. Cut the meat into small pieces.
  2. Marinate them with salt and pepper and cook them in a pressure cooker for about 20 minutes.
  3. Wash and cut the chouchou into 4 pieces.
  4. Remove the meat from the pressure cooker and leave to stand.
  5. Fry the chopped onions, garlic and ginger in the pressure cooker.
  6. Add the curry leaves and 3 tablespoons of massala and the diced sweet potatoes.
  7. Let cook for 5 minutes.
  8. Add the chouchou and 60 cl of water.
  9. Then add the meat and cook for about 35 minutes.
  10. Decorate the dish with the finely chopped cotomili.
  11. Serve with white rice and a cucumber salad.

 

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