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Categories:
onions olive oil boneless mutton Green Cardamom fennel seeds paprika ground coriander chilli powder curry powder Garam Masala cloves peppercorns salt ginger natural yoghurt green chillies tomatoes Curry saffron water handful freshly
Viewed: 15 - Published at: 10 months agoIngredients
- 2 onions, sliced
- 4 tbsp olive oil
- 1 kg (2.2lbs) boneless mutton, diced
- 6 green cardamom pods
- 2 tsp fennel seeds, pounded into powder
- 1 tsp paprika
- 1 tbsp ground coriander
- 0.5 tsp chilli powder
- 1 tbsp curry powder
- 2 tsp garam masala
- 8 cloves
- 8 peppercorns
- 1.5 tsp salt
- 2 tsp ginger and garlic paste
- 400 g (14.1oz) natural yoghurt
- 5 green chillies
- 250 g (8.8oz) tinned chopped tomatoes
- 500 ml (17.6fl oz) water
- 12 curry leaves
- 12 saffron strands
- 1 tsp kewra (aka screwpine water) or rosewater
- 1 handful freshly chopped coriander
Method
- Fry up the onions in the oil until crispy and golden, then set them aside on kitchen towel to dry out.
- Keep the oil.
- In the same pan, using the onion oil, brown off the mutton, adding the cardamom, fennel, coriander, paprika and chilli powder.
- When the mutton is browned, drop in the cloves, peppercorns and salt and cook over a low heat for around 30 minutes, until the meat has started to cook in its own juices and the mix is looking darker.
- Blend the yoghurt, chillies, reserved fried onions, curry powder and tomatoes, turning it into a paste.
- Add the paste into the pan and swish the ingredients around until everything is coated.
- Turn up the heat to medium, tip in the garam masala, curry leaves and cook for a further 1 1/2 hours, making sure you stir frequently.
- To stop the ingredients drying out and sticking to the bottom of the pan, add the water at intervals.
- The curry shouldnt be too runny.
- Just before serving, add a teaspoon of kewra or rosewater.
