Prep: 15 mins
Cook: 20 mins
Servings: 4 people

What could be more comforting than a hearty mutton and potato curry? Rajah Medium Curry Powder gives great depth of flavour and just the right amount of heat to our easy recipe.
Serve with dhal!

INGREDIENTS
3 tbsp olive oil
500 g chicken livers
1 small onion finely chopped
6 garlic clove chopped
4 tbsp Rajah Mild & Spicy curry powder
400 g chopped tomatoes
200 ml water
1/4 cup cream
salt and freshly ground black pepper to taste
2 loaves of white bread unsliced
chopped fresh coriander to serve

DIRECTIONS
Heat the oil in a large frying pan over high heat and saute the ch icken livers for 2-3 minutes until seared and golden.
Set aside.
Add the onion, garlic, Rajah Mild & Spicy curry powder to the same pan and saute for 2 minutes until fragrant.
Add the chopped tomato and water, simmer for 15 minutes.
Stir in the cream and chicken livers and season to taste.
Slice each loaf of bread in half. Pull out most of the soft bread inside, leaving a thick wall and bottom.
Bake the bread in the oven until it’s crunchy and sturdy enough to hold the livers (optional).
Keep the bread that you removed to thicken the curry or to serve with it.
Spoon the chicken livers inside and serve garnished with chopped fresh coriander

Jy benodig …
1 kg lamstukkies of bees
Bietjie olie om die basis van die pot te bedek
2 groot kaneelstokkies
1 teelepel vinkel sade
1 lourierblaar
6 groen kardemome
4 naeltjies
‘N takkie vol kerrieblare
1 teelepel fyngemaakte groenrissie
2 groot ui, fyn in blokkies gesny
1/2 teelepel borrie poeier
2 eetlepels fyngemaakte gemmer en knoffel meng
1 eetlepel asyn (volgens u keuse)
2 teelepel suiker
Drie vol teeleps Medium Masala (dit is hot)
2 teelepte Dhania-poeier
1 teelepel Garamasala
2 tamaties, gemeng
5 klein tot medium aartappels, in kwart
Gekapte vars koljander
Sout na smaak
1/2 koppie water

Maak nou so ..
Verhit olie in jou pot.
Voeg jou uie, kaneel, kardemom, naeltjies, lourierblaar en vinkel by en roer deur.
Voeg kerrieblare, brandrissie, borrie, gemmer en knoffel by.
Braai vir 3-4 minute.
Voeg garamasala en speserye in die pot.
Dan asyn en suiker. Meng goed.
Voeg die vleis, en sout by.
Meng totdat die vleis met masala bedek is.
Bedek die kastrol en kook vir ‘n paar minute op ‘n matige hitte vuur.
Roer van tyd tot tyd tot vleis goed gesmoor is. Voeg aartappels by.
Voeg water by indien nodig – moenie toelaat dat dit aanbrand nie.
Voeg die gekapte tamaties by wanneer aartappels so 3/4 gekook is.
Roer by en voeg koljander by as aartappels gaar is.
Sit voor met brood en, gepekelde wortels en chilli.