MUTTON CURRY

Ingredients

• 1 tbsp butter
• 1 tbsp oil
• 6 black peppercorns
• 4 green cardamom pods
• 4 whole cloves
• 1 cinnamon stick, approximately 5 cm
• 2 medium onions, thinly sliced
• 1 kg bone-in mutton curry pieces
• 1/2 tsp freshly crushed ginger
• 1/2 tsp freshly crushed garlic
• 1/2 tsp vinegar
• 1/2 tsp lemon juice
• 1/2 tsp turmeric (arad)
• A small pinch of egg-yellow food colouring, optional
• 1 tsp salt, plus more to taste
• 1 tsp coarsely crushed red chillies
• 1/2 tsp chilli powder
• 1 large tomato, grated or blitzed
• 1/2 tsp sugar
• 250 g baby potatoes, peeled
• 1 level tsp red ginger-garlic masala paste
• 1 tsp steak-and-chops seasoning (Robertsons used in the original recipe)
• Up to 1 1/2 cups warm water, added gradually as needed
• 1/4 cup chopped fresh coriander
• 1 lemon, cut into wedges
• 1 green chilli, slit, optional
• Roti and carrot salad, to serve

Method

1. Heat the butter and oil in a pot over medium heat.
2. Add the black peppercorns, cardamom pods, cloves and cinnamon stick. Cook briefly until fragrant.
3. Add the onions and fry until golden.
4. Add the ginger, garlic and mutton. Stir in the vinegar, lemon juice, turmeric, optional food colouring, salt, crushed red chillies and chilli powder.
5. Reduce to a low heat and simmer gently for 60-90 minutes, adding small amounts of warm water as needed, until the mutton is nearly tender. Do not add so much water that the gravy becomes thin.
6. Add the tomato and sugar, then cook for 10 minutes.
7. Add the baby potatoes, red ginger-garlic masala paste, steak-and-chops seasoning and optional green chilli. Continue cooking for 20-30 minutes, adding a little more water only as needed, until the mutton is fork-tender, the potatoes are cooked and a thick gravy has formed.
8. Taste and adjust the salt if necessary.
9. Garnish with fresh coriander and lemon wedges. Serve with roti and carrot salad.