Traditional Mutton Curry
50ml melted butter ghee or butter 50ml cooking oil
2 finely chopped large onions 2 pieces cinnamon sticks
2 cardamom pods
1kg mutton or lamb
2 peeled potatoes cut in 4
1 large tomato chopped or liquidised
1 tbs ginger and garlic
1 tsp jeera powder
1 tsp turmeric powder
1 tsp coriander powder
2 tbs curry powder of choice (eg. Kashmiri)
Heat oil and butter ghee in a pot. Add onion, cinnamon, cloves and cardamom.
Braise onions until wellbrowned. Add ginger and garlic, jeera, turmeric, coriander and curry powder.
Add tomatoes and sauté for about 5 minutes.
Add meat and let cook for about 10 minutes on medium heat, while adding ½ cup of water when it starts drying.
Add potatoes and 1 cup water. Cook until meat is tender.
Garnish with fresh coriander. Serve with roti or rice.