Mutton Curry

Ingredients:

Meat

• 1kg Mutton/Lamb Leg (deboned)

Produce

• 1 Brown Onion

• 2 Tomatoes

• 2 Large Green Chilis (Serranos/Jalapenos)

• 10 Curry Leaves (approx. 1 stick)

• 6 Garlic Cloves

• 2” Ginger

 Condiments

• 1 pinch Assam (Tamarind Paste)

  - If no tamarind available, substitute with 3 tsp White Vinegar.

 Spices

• 1 Cassia Leaf (Indian Bay Leaf)

• 3 Dried Chilis

• 1 tsp Cumin Seeds

• 1 tsp Alba Seeds (Fenugreek Seeds)

• ½ tsp Black Mustard Seeds

• 2 Cinnamon Sticks

• 6 Cloves

• 8 Cardamom Pods

• 1 tsp Turmeric Powder

• 1½ Tbsp Curry Powder

• 2 Tbsp Chili Powder

• 2-3 tsp Salt

Oils & Vinegars

• Gingelly (Indian Sesame Oil) or Vegetable Oil

  - Do not use Chinese Sesame Oil, it’s different

 Liquids

• ⅓ Packet Coconut Cream (Kara 200ml Packet)

 “Dry Fry” Garnish

• 1 Tbsp Fennel Seeds

• 6 Curry Leaves

• 1½ tsp Black Pepper
  

Tools:

• Large Wok

• Small Frying Pan

• Mortar & Pestle (optional)

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Directions:

Step 1. Prep:

1. Cut the mutton into cubes.

2. Half the onion and slice lengthwise, with the grain.

3. Dice the tomatoes.

4. Slice the green chilis in half lengthwise.

5. Combine the assam paste in a bowl with warm water, set aside to mix later.

6. Mix the coconut cream with 1 cup of water, set aside.

7. Peel the garlic and ginger, roughly slice the ginger against the grain (so that it will not become stringy). Combine both in a mortar and pestle and pound to make a paste.

8. Measure out all the powders (turmeric, curry, chili powders) combine in a bowl together and set aside for later.

9. Set aside the “Dry Fry” ingredients for later.

Step 2. Cook:

1. Heat oil in the wok over a high flame. Add the mustard seeds, alba, cumin seeds, and dried chilis. Fry until fragrant (about 5 minutes).

2. Add in the onion and curry leaves.

3. Once the onions have turned slightly brown, add in the ginger and garlic paste, cinnamon sticks, cloves, and cardamoms.

4. Fry everything for a bit more (about 5 minutes), then mix in all the powders and mutton. Stir everything so that the mutton is evenly coated with the powders.

5. Add in the chopped tomatoes and lots of salt! Taste check :)

6. Mix again and add in the cassia leaf. Lower the flame to medium and cover until the water separates from the mutton (about 20 minutes).

Step 2½… while the Curry is Simmering:

1. In a small frying pan dry fry (without oil) the fennel seeds, curry leaves, and pepper. To avoid burning, make sure to constantly stir and once there is a strong smell, remove the spices from the pan. Set aside for the garnish at the end.

2. Dissolve the assam paste in water by squeezing until you can feel the seeds separate, set aside.

Step 3. Cook:

1. Add the assam water to the curry, use your fingers or a strainer to prevent the seeds from entering, simmer again (about 10-15 minutes).

2. Then remove the cover and simmer for 15-20 minutes more, mutton is a tough meat so it takes a bit longer to cook.

3. Once you see the oil separating on the surface it will begin to dry up very fast. Mix in the diluted coconut cream and halved green chilis, mix well.

   - If you prefer more gravy you can stop cooking now, or if you prefer a dryer curry then keep stirring until there is less gravy.

4. Turn off the flame and sprinkle the dry fry mix over the top when you are ready to serve.

Serve with rice and green beans or mallum.