Mutton Curry

Mutton Curry, Step by Step

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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.

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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.

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

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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

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Small Things That Help

• 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

• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Suggestions

• Tandoori roti
• Steamed basmati
• Sliced onion with lemon

Sides from the same cuisine on this site: Chapati (Roti), Gluten-Free Naan, Idiyappam.

Keeping and Reheating

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

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.

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