Punjabi mutton curry
This recipe is the ultimate comfort dish of chef Zorawar Kalra of the Farzi Café. It's more akin to a stew in some ways, packed with gentle, warming spice
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 500g mutton, cut into chunks
- 5tbsp ghee
- 4whole cloves
- 8whole black peppercorns
- 5green cardamom pods
- 1cinnamon stick
- 3large onions, thinly sliced
- 2tsp ginger paste
- 2tsp garlic paste
- 2tbsp ground coriander
- 2tsp red chilli powder
- ½tsp ground turmeric
- 3tomatoes, finely chopped
- 125g full-fat natural yogurt
- coriander leaves, roughly chopped, plus extra to serve
- 1tsp garam masala
- rice or naans, to serve
Instructions
Step 1
Rinse the mutton pieces. Melt the ghee in a large pan over a medium heat, then toast the whole spices for 1 min until fragrant. Add the onions and a large pinch of salt, and fry for 10-12 mins or until the onions are light brown. Add the ginger and garlic pastes, and continue to cook for 2-3 mins or until fragrant.Step 2
Add the ground coriander, chilli and turmeric, and mix well. Stir in the tomatoes and cook for 5-7 mins or until the oil has separated from the masala in the pan.Step 3
Add the mutton pieces and stir to combine, ensuring they’re evenly coated in the masala mixture. Pour in the yogurt and mix well. Cook for 4-5 mins, then stir in 300ml of water. Taste for seasoning. Add the chopped coriander leaves and garam masala. Stir, then cover, reduce the heat to low and cook for 1 hr 30 mins or until the mutton is cooked through and tender throughout. Serve hot, garnished with the remaining coriander, with rice or naans on the side.