Ingredients
1kg mutton or lamb on the bone, chopped
Small tub curd
5 tbs ghee / oil
3 bayleaves
15 black peppercorns
1 stick cinnamon
10 cloves
10 green cardamon pods
2 onions diced
2 tbs ginger and garlic paste
1 tbs ground coriander seed
1 tsp tumeric
1 tsp garam masala
1 tsp salt
1/2 tsp red chilli powder
1/2 pint water
Preparation
Put ghee in a large wok, kadahi or saucepan on a medium to high heat. Add the dry spices - bay leaves, cinnamon, peppercorns, cloves - and fry for about a minute to release the flavour. Next add the chopped onions and fry for about 5 minutes until golden brown. Add the ginger and garlic paste, fry for about a minute stirring regularly. Add the powder spices, fry for about a minute stirring constantly. You’ll now have a dry paste in the pan - add the mutton or lamb, mix it into the spice mixture and brown for 5-7 minutes on a slightly lower heat. Once the mutton is browned turn the heat to low and add the curd a couple of spoonfuls at a time - mix it in thoroughly. After 5 minutes add the water, cover with a lid and cook on the lowest possible heat for 2-3 hours, stirring every 20 minutes or so. Towards the end the sauce will start thickening and may need more water added to give it a nice consistency. When the mutton is beautifully tender the dish is ready to serve with rice or naan.
