Mutton And Black Cardamom Curry
Recipe Ingredients:
- 4 tablespoons kisan canola cooking oil
- 2 x 4cm cinnamon stick
- 1 teaspoon cumin seeds
- 5 cloves
- 5 black cardamom
- 6 garlic cloves, crushed
- 3 white onions, diced
- 5cm ginger, grated (plus extra to serve)
- 400g tomato passata
- 1 ½ teaspoons red chilli powder
- 11/2 teaspoons ground coriander
- 1 kg mutton shoulder, diced into 4cm x 4cm
- 4 tablespoons whole milk yoghurt
- 1 ¼ – 1 ½ teaspoons salt
- A big handful of coriander
Recipe Method:
- Heat the oil in a lidded pan or casserole dish and when hot add the cinnamon, cloves, cardamom and cumin. Stir-fry for a couple of minutes, then add the onions.
- Fry the onions for around 10 minutes, making sure to brown them but not burn them by stirring them infrequently, then add the ginger and garlic and carry on cooking for another 5 minutes.
- Add the passata and cover the pan with the lid and cook for around 10 minutes, until the passata is darker and has reduced a little. Now, add the chilli powder (less if you’d prefer) coriander and salt. Stir then add the yoghurt and the meat.
- Make sure the meat is covered by the liquid in the dish, if not, you may need to add just enough water to submerge it then bring the mixture up to a boil, put the lid on and turn down to a simmer.
- Slow cook for around two hours, until the meat is soft and comes apart easily. Taste for salt and chilli, adjusting as you wish.
- To serve, throw in a handful of chopped coriander and scatter with a few batons of ginger.