Punjabi Mutton Curry

Ingredients

• 800 g mutton, bone-in pieces
• 2 onion, finely chopped
• 6 garlic cloves
• 25 g fresh ginger, grated
• 100 g natural yoghurt
• 300 g tomatoes, finely chopped
• 1 tsp ground turmeric
• 1.5 tsp chilli powder
• 2 tsp ground coriander
• 1 tsp garam masala
• 2 bay leaves
• 1 cinnamon stick
• 3 tbsp mustard oil

Method

1. 1

   Heat the mustard oil in a large heavy pan and fry the bay leaves and cinnamon stick for 30 seconds, then add the chopped onion and cook over medium heat for 10 minutes until deeply golden.

2. 2

   Add the garlic and ginger and cook for 1 minute, then add the mutton pieces and brown on all sides for 8 minutes.

3. 3

   Stir in the ground turmeric, chilli powder and ground coriander, then add the natural yoghurt a spoonful at a time, stirring well between each.

4. 4

   Add the finely chopped tomatoes and 300ml water, bring to a simmer, cover and cook over low heat for 55-60 minutes, stirring occasionally, until the mutton is tender and no pink remains.

5. 5

   Uncover and simmer for a final 5 minutes to thicken the sauce, then stir in the garam masala.

6. 6

   Rest for 5 minutes before serving with rice or flatbread.