Finger Lickin Good: Indian Mutton Curry

Mutton

1kg. (approximately 2 lbs)

2.

Ginger

1 tbs.

3.

Garlic

2 tbs.

4.

Turmeric powder

½ tsp.

5.

Salt

To taste

6.

Red chili Powder

1 tsp.

7.

Cooking oil

Enough to sauté onions and tomatoes

8.

Onion

1 large (Finely chopped)

9.

Dry red chilies

5 small or 2 big

10.

Cumin Powder

1 tsp.

11.

Cloves

6 cloves.

12.

Cardamom powder

½ tsp.

13.

Cinnamon

1 stick (2 inches)

14.

Tomatoes

2 medium or canned tomatoes

15.

Wine vinegar

1 tbs.

16.

Chopped Cilantro/ Coriander

2 tbs.

17.

Tamarind paste

2 tbs.

18.

Yogurt (Curds)

1 cup.

Marinate the mutton (chicken or beef is fine too) with ingredients 2 to 6 for an hour.

In the mean while, heat around 4 tbsp of oil in a deep cooking pot. Once the oil is hot, add to the pot the finely chopped onion and let them brown. The secret to a good rich looking curry are well browned onions. Once the onions are browned add ingredients 9 to 13. Add more cooking oil if the mixture looks to dry the oil will help bring out the flavor in the spices. Sauté for a few minutes and then add the Tomatoes and the wine vinegar. Add the mutton to this mixture.

Cook this mixture in a pressure cooker or a slow cooker. If you do not have any of these, just let your pot simmer on medium low heat for 40-50 mins, until the mutton is cooked thoroughly. Add the tamarind paste and the yogurt and let the mixture boil for 5-10 mins.

Garnish the curry with chopped coriander leaves and your mutton curry is ready to be served with hot long grained rice or any flat bread.