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

1. Slow stew the mutton in water and salt (possibly with paprika or Kashmiri chilli or something red).
2. Over a gentle heat, melt the butter and fry the whole spices for 1 minute.
3. 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.
4. Stir in the tomato puree, fennel, garam masala and yoghurt.
5. Add stewed mutton along with the stock from marrow.
6. Add cream to finish.
7. Scatter with fresh coriander and serve.

Method 2

1. Over a gentle heat, melt the butter and fry the whole spices for 1 minute.
2. 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.
3. Stir in the tomato puree. Add the mutton, water and salt and simmer gently for 1 hour.
4. Stir in the fennel, garam masala, yoghurt and cream to finish.
5. Scatter with fresh coriander and serve.