As I prepare yet another mutton curry, I wonder if Iam the only one doing so on this glorious spring day and hey its ST. Patricks Day to boot. Must remember that Guinness .

Emails checked and answered, internet sites browsed, oh and I got the virtual catalogue containing indian wedding dresses sent from India. Neatly put away in  my “Special File” always good to be prepared, having waited this long ,no sense in dragging’s once’s feet once the proposal is popped of which I live in eternal hope.

Back to the saga of mutton curry, the butcher sees me approaching and I recognise his by now familar grimace. He could never understand why I always buy 250 grams and not in kilos (all his other clientele) does. I have explained many times , I can only manage 250 grams a time, and no I do not believe in stuffing my freezer with meat to be eaten over time. Times may be heard but I still like my meat fresh not defrosted.

For all of you lonely and solitary sad sad beings who make mutton curries on a glorious spring day here is teh recipe, feel free to give it a try, if nothing else it kills time and you get to eat something delicious at the end of it. Time well spent!!

Neat package’s mutton curry for singletons

(Serves 1 but enough for both lunch and diner)

Ingredients

• 250 gms of mutton or lamb
• 1 onion chopped fine and 1 tomato gets the same treatment
• teaspoon full of grated ginge
• 1 clove of garlic ( chopped v.fine)
• chilli pepper , turmeric, madras curry powder to taste (you are the one eating it , you decide)

Method

Mix all of the above in alarge bowl keep aside for an 1 hr (even better if you can keep it longer, but then you loose the spontanity of making mutton curry on a glorious spring day )

Heat oil (preferably vegetable), fry everything on a medium heat (oh, you can add soem bay leaves, if you can find some) till the meat is nicely browned, adding water so as not to burn the same. After about 5/6 minutes, add enough water to cover (not drown) the meat nicely , put the lid on.

Leave the kitchen, catch up on that article in Vanity Fair you were gorging on before the decision to make mutton curry. Return to the kitchen the meat will be tender by now and provided you have done as instructed you should have a nice creamy curry staring back at you, if too dry add a few table spoonful of water, turn on the oven put the curry in it for about another 10 minutes.

Viola mutton curry coming up, serve garnished with fresh corainder and steaming rice.