off of Rick Stein
Ingredients
- 500g mutton on the bone
- 300ml water
- 1 tsp salt
- (1 tsp paprika)
- 20g clarified butter
- whole spices
- 3 green cardamom pods bruised
- 1” stick of whole cinnamon
- 1 piece of mace
- 3 cloves
- 3 bay leaves
- 1 medium onion finely chopped
- 2 tbsp garlic and ginger paste
- ground spices
- 2 tbsp Kashmiri chilli powder
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp turmeric
- 3 tbsp tomato puree
- 1 tsp fennel
- 2 tsp garam masala
- 2 tbsp (100g) yoghurt
- 2 tbsp (30ml) cream
- handful of coriander leaves
Method 1
- Slow stew the mutton in water and salt (possibly with paprika or Kashmiri chilli or something red).
- Over a gentle heat, melt the butter and fry the whole spices for 1 minute.
- Add the onion and fry for 10 minutes until soft and golden. Stir in the garlic and ginger paste and fry for 1 minute. Add the ground spices and fry for 30 seconds.
- Stir in the tomato puree, fennel, garam masala and yoghurt.
- Add stewed mutton along with the stock from marrow.
- Add cream to finish.
- Scatter with fresh coriander and serve.
Method 2
- Over a gentle heat, melt the butter and fry the whole spices for 1 minute.
- Add the onion and fry for 10 minutes until soft and golden. Stir in the garlic and ginger paste and fry for 1 minute. Add the ground spices and fry for 30 seconds.
- Stir in the tomato puree. Add the mutton, water and salt and simmer gently for 1 hour.
- Stir in the fennel, garam masala, yoghurt and cream to finish.
- Scatter with fresh coriander and serve.