Vegan curry mutton

Ingredients:

2 kg Vincent vegan mutton

1 tbsp salt

1 cup water

3/4 cup Curry powder

1/2 cup white vinegar

2 tsp Asafoetida powder

4 inch piece of ginger skinned, divided

2 tbsp Margarine Spread

1/4 cup tomato paste

3 cups vegetable stock

12 dried curry leaves

Curry powder

2 tsp chili powder

2  tsp turmeric powder

2  tsp ground coriander

1  tsp cayenne powder

1  tsp ground cinnamon

1  tsp ground cumin

1 tsp ground fennel (or 1/2 tsp ground clove)

1  tsp ground fenugreek

1/2  tsp ground dry mustard

1/2  tsp ground cardamom

1/2  tsp ground black pepper

Cooking instructions:

1. Remove the skin from the ginger root using a teaspoon, discard skin. Cut in half; keep one half whole and dice the other, set aside.

2. In a blender add the water, Curry Powder ingredients, Asafoetida powder, vinegar, whole 2-inch piece ginger and puree until blended. Pour over vegan mutton and toss to coat. Cover and marinate 2 hours.

3. 
   

4. Preheat oven to 375°F.

4. Melt margarine spread over medium heat in a oven. Add diced remaining ginger and saute. Add the tomato paste and cook for another 2 minutes. Stir in the vegan mutton and curry marinade, vegetable stock, curry leaves and bring to a boil. Cover and place in middle rack of oven. Bake for 1 hour.

5. Serve topped with chopped cilantro over steamed rice.