Ingredients: 

• 1.5kgs mutton / lamb (with a combination of meat and bones)

• 3 tbsp plain yogurt

• 3-4 inches of ginger, made into paste in a food processor

• 2 tsp turmeric powder

• 1 cinnamon stick

• 2 cloves

• 3 bay leaves

• 2 star anise

• 3-4 cardamom

• 2 tsp cumin seeds

• 3 large onions, sliced thinly

• 2 sprigs curry leaves

• 1 large tomato, cubed small

• A bunch of coriander with stems, finely chopped

• 4-5 (heaping) tbsp of curry powder 

• 2 tbsp chilli powder

• 100ml coconut milk

• 1 tbsp (or more) Garam Masala 

• About 2 cups of water

• Coconut oil for cooking

• Salt to taste

Method: 

1. Rinse and drain lamb cubes. In a large bowl, add the yogurt, ginger paste and turmeric powder. Make into a paste and add the lamb cubes. Coat the lamb pieces well and let it marinate for 30 mins.

2. In a fairly large pot, add enough coconut oil to sauté the whole spices and the onion slices. Add a pinch of salt to the onions - this helps the onions cook down and brown beautifully. Sauté till they are evenly caramelised. Next add the tomatoes and cook them till they become mushy. Add the curry power and toast it. Be sure to always keep stirring because you don’t want to burn the curry paste.

3. Now, add the yogurt-marinated meat into the pot. Stir and let the meat sear in the curry powder mixture. Add enough water just to cover the meat. Add the finely chopped coriander, a good pinch of salt and let the curry simmer (gently) away, pot slightly closed.

4. About an hour or so, check to see if meat is cooked. Check also to see if you’ve added enough salt. I like to add some coconut milk (at this point) to give the curry some depth. To make it flavourful, I add a tbsp (or so) of garam masala. Leave it to simmer till all the flavours come together.