Mutton Curry

Method

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1. Heat 2 tbsp of the oil in a heavy pan and brown the mutton in three batches, leaving each batch still for 2 minutes before turning. Lift out.

   Mark done Start 2 min timer

2. Add the remaining oil and fry the cardamom, cloves, cinnamon and bay for 30 seconds.

   Mark done Start 30 sec timer

3. Add the onions and fry over a medium heat for 12 minutes, until genuinely brown.

   Mark done Start 12 min timer

4. Stir in the ginger and garlic paste and cook 2 minutes.

   Mark done

5. Add the ground coriander, cumin, chilli and turmeric and cook 30 seconds.

   Mark done

6. Add the tomatoes and salt and cook 6 minutes, until the oil separates.

   Mark done

7. Return the meat with any juices, pour in the water and bring to a simmer.

   Mark done

8. Cover and cook on the lowest heat for 75 minutes, stirring twice.

   Mark done Start 75 min timer

9. Uncover and simmer 15 minutes more, until the gravy coats the meat and the mutton gives at a spoon.

   Mark done

10. Stir in the garam masala, rest 10 minutes off the heat, and scatter the coriander over.

    Mark done

Chef’s Tips

• Brown in batches and leave it alone between turns.
• Onions to brown, not gold — that is ten minutes at least.
• Rest it off the heat before serving; the gravy settles.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Tandoori roti
• Steamed basmati
• Sliced onion with lemon

Storage & Reheating

Improves overnight. Keeps 3 days refrigerated, freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.