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 ginger and garlic masala 

1 tablespoon dhania and jeera powder

1 tsp food color

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 and all whole spices. Fry them for a minute and add onions,  fry until golden brown 
• Then add the dry spices (masala, kashmiri powder,dhania powder, ginger and garlic masala , allow to simmer for 30 seconds 
• Add mutton curry pieces to the pan and mix well to coat the mutton pieces with the spices and allow to cook on low heat for 20 minutes.
• Now, add the grated tomatoes and cook for a few minutes until they soften and release their juices.
• 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 3/4 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.