Isijingi (Pumpkin & Maize Meal Mash) With Curried Mutton
Servings 8
Difficulty Beginner
Total Time 1 hour COOK MODE
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INGREDIENTS
Curried Mutton
- 1.3kg mutton, cut into chunks
- Salt, to season
- season with Hinds Spices White Pepper
- Canola oil, to fry
- 2 onions, chopped
- 5 cloves garlic, peeled
- 4 Tbsp Packo Traditional Curry Powder
- 2 tsp Hinds Spices Turmeric
- 2 tsp Hinds Spices Paprika
- 2 x 410g tins
Rhodes Quality Chopped and Peeled Tomatoes - 4 L boiling water
- Handful coriander, chopped, to serve
Isijingi
- 500g pumpkin, cooked and mashed
- 190g mielie meal
- 2 tsp Hinds Spices Potato Spice
- 5 cups boiling water
- Handful fresh coriander, chopped
METHOD
Mutton
- Season the mutton pieces with salt and Hinds White Pepper. Heat oil in large pot, add the mutton pieces and fry until golden. Add the onion and garlic then fry for 2 minutes on a medium heat. Add the Packo Traditional Curry Powder, Hinds Paprika and Hinds Turmeric, fry for about 5 minutes then add the Rhodes Quality Chopped Tomatoes and boiling water. Simmer on a medium-low heat for 1 hour until the mutton is soft and falling off the bone. Then add the coriander, simmer for a further 5 minutes then remove from the heat.
Isijingi
- In a pot, combine the mielie meal and boiling water with a wooden spoon. Stir continuously until smooth. Reduce the heat, cover the pot with a lid and simmer on low for 25 minutes. Stir every 5 minutes to stop the porridge from becoming lumpy. Add more boiling water, a little at a time, if you need to. Add the pumpkin and Hinds Potato Spice then serve with the curried mutton and fresh coriander.
Chef's Tip
- Don’t have pumpkin? Use butternut instead. Add peas to the curry.
