Crockpot shallot mutton curry

Crockpot shallot mutton curry

This special curry was traditionally done in a stone pot over wood fire. We adapted it for crock pot. Cooking in crockpot is the only way mutton ever gets done in our home. The long, slow cooking tenderizes the meat and lets all the spicy flavours meld beautifully! We always double this recipe. Just before dumping it all in the slow cooker, half goes to the freezer. You can thaw it overnight in refrigerator or cook from frozen later. 

Marinate mutton with the spices for about 30 minutes. Peeling all those shallots is the tedious work. Get the ginger and garlic also ready. Chop it all up in food processor. Heat 2 tbsp. oil in a wok and sauté the shallot-garlic-ginger-green chillies-curry leaves for 10 minutes over medium high heat.  Add the meat and combine. Transfer everything to slow cooker and cook for 3 to 6 hours. Serve with rice or any flat bread.