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Mutton Curry

Rich Spicy Mutton Curry

'Ome
Slow cooked diced Mutton with onions, garlic and ginger in a rich tomato & yoghurt sauce, thickened with cashew nut paste.
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Prep Time 30 mins
Cook Time 3 hrs 30 mins
Course Main Course
Cuisine Indian
Servings 6

Ingredients
  

Marinade

  • 1 kg mutton diced
  • 3 garlic cloves crushed
  • 3 tsp chopped ginger
  • 6 tsp Kashmiri chilli powder use 3tsp chilli powder and extra 3tsp sweet paprika if you can’t get hold of Kashmiri
  • 6 tsp sweet paprika
  • 1 tsp salt
  • 1 tbsp yoghurt

Curry

  • 1 onion sliced
  • 2 onions pureed in a food processor
  • 6 cloves garlic finely chopped or grated
  • 1 inch cube piece of ginger finely chopped or grated
  • 4 tbsp of oil or ghee
  • 2 sticks of cinnamon or cassia bark
  • 2 whole star anise
  • 12 fresh curry leaves if you have them
  • 1 tsp of salt
  • 3 tsp tomato puree dissolved in 300ml of hot water
  • 140 g cashew nuts just covered with hot water and left to soak for 20 minutes and then blended
  • 1 tbsp of ‘Ome Made B.I.R Curry Masala (or other curry Masala)
  • 400 g tinned tomatoes pureed in a food processor with 3 red chillies (more if you like heat, or fewer for a milder curry)
  • 500 g natural plain or Greek yoghurt
  • 1 tbsp of Kasoori methi or fenugreek leaf
  • 2 tsp dried mint
  • 2 tsp of ‘Ome Made Garam Masala or any other brand
  • 1 tsp of ground all spice optional
  • 1 tbsp of sugar jaggary or a dark sugar is better
  • 2 limes juice of
  • 1 bunch fresh coriander chopped
  • Salt to taste
  • Toasted almond flakes optional

Instructions
 

  • Put the mutton to marinate overnight or for at least 3 hours.
  • Heat the oil in a heavy bottomed pan
  • Add the sliced onion and gently fry until brown and caramelised. Once the onion is browned remove from the pan with a slotted spoon and reserve for later.
  • Add the curry leaves, cinnamon and star anise to the pan (careful they may splutter)
  • Add the onion puree and 1 tsp of salt. Continue to fry gently for 15 minutes
  • Add the garlic and ginger and fry gently for 30 seconds
  • Add the curry Masala and fry for 20 – 30 seconds
  • Add the mutton and any marinade, stir and let seal
  • Add the watered down tomato puree, stir and let reduce back down to a thick paste.
  • Add the blended tinned tomatoes and chillies. Bring back to a simmer
  • Add the yoghurt and cashew paste, stir and again bring back to the simmer.
  • Turn the pan down and cover with a lid. Either cook on a very gentle heat on the hob (use a heat diffuser if you have one) or cook in the oven on a low temperature around 140°C. It wants to cook for around 2 ½ - 3 hours. If the sauce is looking to thick after an hour of cooking then you can thin it with a little water.
  • After 2 ½ - 3 hours you can add all the other ingredients, including the caramelised onions from earlier (keep a few almonds and coriander leaves back to garnish if you wish). Cook for another 20 – 30 minutes on the hob, lid off, before serving with pilau rice & Indian style breads.
Keyword curry, Indian, Mutton, spicy
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