DifficultyBeginnerYields8 ServingsTotal Time1 hr
Isijingi-Pumpkin-and-Maize-Meal-Mash-with-curried-Mutton

Ingredients

Curried Mutton
 1,2 - 1,4 kg mutton, cut into chunks
 Salt, to season
 Hinds White Pepper, to season
 Canola oil, to fry
 2 onions, chopped
 5 cloves garlic, peeled
 4 Tbsp Packo Traditional Curry Powder
 2 tsp Hinds Turmeric
 2 tsp Hinds Paprika
 2 x 410 g Rhodes Quality Chopped Tomatoes
 4 L / 16 cups boiling water
 Handful coriander, chopped, to serve
Isijingi
 500 g pumpkin, cooked and mashed
 190 g / 1 cup mielie meal
 2 tsp Hinds Potato Spice
 1,25 L / 5 cups boiling water
 Handful fresh coriander, chopped

Method

Mutton
1

1 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
2

1 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 20 - 30 minutes. Stir every 5 - 10 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
3

Don’t have pumpkin? Use butternut instead. Add peas to the curry.

Share this recipe

Ingredients

Curried Mutton
 1,2 - 1,4 kg mutton, cut into chunks
 Salt, to season
 Hinds White Pepper, to season
 Canola oil, to fry
 2 onions, chopped
 5 cloves garlic, peeled
 4 Tbsp Packo Traditional Curry Powder
 2 tsp Hinds Turmeric
 2 tsp Hinds Paprika
 2 x 410 g Rhodes Quality Chopped Tomatoes
 4 L / 16 cups boiling water
 Handful coriander, chopped, to serve
Isijingi
 500 g pumpkin, cooked and mashed
 190 g / 1 cup mielie meal
 2 tsp Hinds Potato Spice
 1,25 L / 5 cups boiling water
 Handful fresh coriander, chopped

Directions

Mutton
1

1 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
2

1 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 20 - 30 minutes. Stir every 5 - 10 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
3

Don’t have pumpkin? Use butternut instead. Add peas to the curry.

Isijingi (Pumpkin & Maize Meal Mash) With Curried Mutton
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