Nana would take a trip to north India, where their mutton curries are highly prized. I experimented with a few dishes, but this mutton curry is the best. The meat's great flavour complements the spices and chilli. I encourage you to try this - even it if means a visit to your local Indian shop to stock up on some spices and a bit of fiddling around getting all the ingredients ready. The flavour is divine and was a firm favourite in my house, possibly because I said it was lamb!
|5 Tbsp||Olive oil|
|1 Tbsp||Black mustard seeds|
|1 tsp||Cumin seeds|
|1 tsp||Turmeric powder|
|4 cm||Ginger, peeled and crushed|
|3 cloves||Garlic, peeled and crushed|
|5||Green chillies, finely chopped, including seeds|
|1||Cinnamon stick, about 5cm|
|425 ml||Chopped tomatoes|
|2||Potatoes, large, peeld and cubed|
|1 tsp||Coriander, powder|
|2 tsp||Chilli powder, if you want mild, use 1/2 tsp|
|1 tsp||Freshly ground black pepper|
|2 tsp||Garam masala|
|600 g||Mutton, diced ( I used leg, but you can use whatever your butcher can get for you)|
|4 Tbsp||Plain unsweetened yoghurt|
|4 Tbsp||Lemon juice|
- Before you start, get all the ingredients ready on the bench.
- Heat oil in a large pot and add mustard and cumin seeds. Heat until they start popping.
- Add the onions and cook until they are golden, then stir in turmeric powder and cook for a minute. Add ginger, garlic, green chillies, bay leaves, cinnamon stick, cardamom pods and cloves, and cook for another three minutes until you can smell the release of the spices.
- Add tomatoes, potatoes, chilli powder, coriander powder, pepper and garam masala. Cook for two minutes. Add mutton and stir to coat with the spicy mixture. Then add the yoghurt, lemon juice and salt, and stir. Add the water and bring to the boil. Put on lid and simmer for two hours, or until the meat is tender to bite.
- Garnish with coriander leaves and serve over white rice.