Kashmiri Mutton Masala

Ingredients

3-5 mutton chops

2 onions

6 cloves of garlic

Inch of ginger

1 tin of chopped tomatoes

3tbap tomato purée

Coriander

2tbsp Kashmiri chili

1 and a 1/2tbsp salt

1 and a 1/2tbsp ghee

1 cinnamon stick

1tsp black peppercorns

1tsp cardamom pods

1tsp cloves

1tbsp and 1tsp cumin seeds

1tbsp malt vinegar

1 and a 1/2tsp cumin powder

1 and a 1/2tsp coriander powder

1tsp red chili powder

1tsp turmeric

Directions

Marinade mutton with 1 and a 1/2tbsp salt, 1tsp tumeric, 2tbsp kashmiri chili, 1tsp red chili, 1 and a 1/2tsp coriander powder, 1 and a 1/2tsp cumin powder, 6 cloves minced garlic, inch of minced ginger, 1tbsp malt vinegar and cover for at least 30 minutes, preferably more.

In a lidded sauté pan heat oil and then melt in ghee, and onions and fry over medium for 5-6mins until translucent

Add 1tsp cumin seeds, 1tsp cloves, 1 cinnamon stick, 1tsp cardamom pods, 1tsp black peppercorns and fry for 5mins

Add tomatoes, mix well and cook for 10mins

Make space and add mutton to sear for 5mins

Add water to just about cover, put on the lid and let simmer for 45-60mins

Remove lid, increase to medium-high and reduce until curry is nice and thick

Add 1tbsp cumin seeds, mix and cook for 1min

Serve over basmati rice with naan or paratha and garnish with chopped coriander