CookEat Recipe
Madras Chicken and Mutton Stew with Oysters
Curried chicken and mutton with rice and apple, finished with fully cooked oysters and fried eggplant.
Method
Steps
Step 1
Season chicken and mutton, then brown in lard in separate batches in a wide covered pan. In another pan soften onion in butter, stir in rice, curry and apple for 2 minutes.
Step 2
Combine meat and rice mixture with broth. Simmer covered about 35–50 minutes, checking each chicken piece reaches at least 74 °C and the mutton is fork-tender; continue only as needed.
Step 3
Meanwhile fry eggplant slices in oil until soft and golden. Add drained oysters to the hot stew and cook, checking thickest oyster flesh reaches 74 °C; stir in half a lemon’s juice and serve at once with eggplant separately.
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