Mutton Curry ( Lamb Curry)

INGREDIENTS

1 kg mutton curry pieces

3 bay leaves

10 whole black peppercorns

3 cardamom pods (elachi)

3 cinnamon sticks

Shah jeera (black cumin seeds)

1 tsp cumin seeds (jeera)

5 tablespoons masala

1 tablespoon Kashmiri chili powder

1 tablespoon garam masala

2 tsp coriander and cumin powder (dhania and jeera powder)

5 potatoes, peeled and cut in halves

3 grated tomatoes

1 onion, finely chopped

2 tablespoons salt

Oil for cooking

METHOD:

• Heat oil in a large, deep pan or a pressure cooker over medium heat. Add the bay leaves, black peppercorns, and cardamom pods. Fry them for a minute until they release their aroma.
• Add the shah jeera and fry for another 30 seconds. Then add the mutton curry pieces to the pan and fry them in the spices for about 15 minutes. This will help seal in the flavors and brown the meat.
• After 15 minutes, add the cumin seeds (jeera) and fry for another minute.
• Next, add the masala, Kashmiri chili powder, garam masala, and coriander and cumin powder to the pan. Mix well to coat the mutton pieces with the spices.
• Now, add the grated tomatoes and cook for a few minutes until they soften and release their juices.
• Add the chopped onion and salt to the pan and continue to cook for another 5 minutes until the onions turn translucent.
• If using a pressure cooker, add a little water (about 1/4 cup) and close the lid. Cook on medium heat for about 20-25 minutes or until the mutton is tender. If using a regular pan, add enough water to cover the mutton pieces, then cover and simmer for about 1 to 1.5 hours, or until the mutton is tender, stirring occasionally.
• ( should you want mutton bunnies you can add 1 cup water to the cooking process for extra gravy)
• Once the mutton is cooked, add the potato cubes to the curry and cook for another 10-15 minutes until the potatoes are soft and cooked through.
• Check for seasoning and adjust salt and spices according to your taste.
• Serve the Indian-style mutton curry hot with steamed rice, naan,unsliced bread for bunnies or roti.

Enjoy your delicious Indian-style mutton curry!

Tips For a Good Braai/Barbeque

• Use Fresh  and not frozen meat as this ensures that your meat remains juicy
• Always marinate your meat at least 8 hours before your braai or overnight
• Seal the marinated meat by vacuum, air tight container or plastic seal bags as this helps to tenderize the meat
• Pack and stack meat tightly and flat as to allow for the least amount of air between cuts/chops
• Place marinated meat in a fridge not freezer
• Don't braai over very hot coals and ensure that your grill is at least 10 cm away from the coals
• Periodically turn your meat so that your meat gets done evenly without it getting burnt
• Ensure that you have water to spray on any fire that may start from dripping fat
• Spray water lightly without killing the coals
• Try yo use little or no tomato sauce in your marinade as the sugar content in the sauce tends to caramelize and will add some burnt spots on your meat 
• Chicken should be grilled last when the coals has lost most of its redness and should be basted as it dries.