Chunks of mutton on the bone, slow cooked for a couple of hours with yogurt, tomatoes, herbs and spices.
Ingredients1kg mutton chunks with bone
1 large finely chopped onion
900ml water
250gms natural plain yogurt whipped
4tbsp sunflower oil
10 whole black peppercorns
1tsp cumin seeds
1tbsp crushed garlic
1tbsp crushed ginger
3-4 fresh red Indian chillies
5 ripe tomatoes de-skinned and liquidised
1/2tsp ground black pepper
1/2tsp ground cumin
1tsp ground turmeric
1tsp mild chilli powder
1 1/2tsp salt
Serves 4
Place the whisked yogurt into a large bowl and then gently pour in the water while whisking at the same time to form a smooth liquid.
Add in the crushed garlic, ginger, red chillies and whisk once again, before adding in the chunks of mutton and stirring in. Can be used straight away, though for best results leave to marinate for up to 3hours or left overnight tightly covered with cling film in the fridge.
In a large non-stick pan, one which has a lid, heat up the oil on a medium heat.
Once the oil is hot, throw in the peppercorns, cumin seeds and stir fry for a minute to release the flavours. (Note: some of the peppercorns may decide to pop up in the air after added to hot oil, so be careful and stand slightly back).
Add in the onions and saute until golden brown.
Pour in the marinated lamb and stir in well. Bring to a boil, reduce heat to low and cover with a lid for an hour. Stirring occasionally.
Pour in the liquidise tomatoes and sprinkle in the ground black pepper, ground cumin, ground turmeric, chilli powder, salt, stir in well, cover and simmer for another hour. Stirring occasionally. (Note: If you find the sauce has dried up little add a cup of water, this may happen if the lid is not tightly put on and steam is releasing).
Serve hot with Naan Bread and Plain Rice
MUTTON CURRY
