The mutton is fall-off-the-bone tender in this classic Rajistani curry. The sauce is rich and spicy.
For the garam masala:
Put all of the ingredients into a heavy-based frying pan and roast slowly until they are crisp and dry, taking care that they do not burn. Grind them into a powder and store in an airtight jar in the fridge.
For the curry:
In a big casserole pan, heat the ghee to a very high heat and brown off the mutton. Stir through the garam masala then add the green chillies, garlic, onion and ginger. Continue to cook through for a minute or two over the high heat.
Next add the stock, lime juice, tomatoes, coconut milk and dried fruits. Stir well and put lid on casserole dish. Cook for 2 – 2 ½ hours over a low heat on the hob, or at 180c if cooking in oven. Check curry regularly that hasn’t cooked dry—we are aiming for a thick sauce. As soon as the mutton is tender (but not falling apart) stir through the yoghurt and serve immediately with plain rice a garnish of fresh coriander and your favourite curry accompaniments.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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