...not your ordinary mutton curry
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3 mutton curry recipes for you!!!

ONE Ingredients 3lb. Lamb / mutton 2 cardamom 2-3 cloves 2-3 cinnamon sticks 3-4 bay leaves 00ol.9 1 teaspoon whole black pepper 1/4 cup oil 4 chopped onions 2 chopped tomatoes 2 tablespoon tomato puree 1 tablespoon garlic paste 1 tablespoon ginger paste 2 tablespoon chopped fresh coriander leaves 1 tablespoon red chilli powder 1 tablespoon coriander powder 1 teaspoon turmeric powder 1 tablespoon garam masala Salt to taste Water for gravy (curry) Method Heat oil in frying pan, add cardamom, cloves, cinnamon stick, bay leaves, whole black pepper and fry for few seconds. Then add onions and fry until light brown, add ginger garlic paste, tomato, tomato puree, coriander powder, red chilli, turmeric and salt to taste. When masala is thoroughly fried and oil comes up add mutton pieces and fry until brown. Then add water cover pan and keep it on low flame until mutton is done. Garnish with chopped coriander (cilantro) leaves and garam masala for a delicious flavour. Serve with roti or nan (bread).

TWO Ingredients 75 ml (5 tbsp) vegetable oil 2 large onions, chopped 2 cardamom pods 3 sticks cassia 4 cloves 1 kg (2.5 lb) mutton 1 large, ripe tomato, chopped 10 ml (2 tsp) each masala and ground cumin 5 ml (1 tsp) ground coriander 10 ml (2tsp) crushed garlic 5 ml (1tsp) crushed root ginger 1 green chili, chopped salt to taste 6 small potatoes, peeled 60 ml (4tbsp) chopped coriander leaves Method Heat oil in saucepan. Add onions, cardamom pods, cassia and cloves and saut� until the onions are transparent. Add meat and tomatoes and braise for 10 minutes. Add the rest of the ingredients except potatoes and coriander leaves, close with a tightly-fitting lid and simmer until meat is just tender. Add potatoes and cook until potatoes are done. Sprinkle with coriander leaves and serve with Bonnet Jasmine-flavoured or Rotti sambals.

THREE Ingredients 900g mutton, cut into big chunky pieces 2 tbsp margarine 2 tbsp oil 1 Bombay onion, slice thinly 2 tbsp tomato ketchup 2 tbsp tomato puree 5 tbsp curry powder (mix to a paste with 7 to 8 tbsp water) 1 cup water 1 tbsp lime juice 200ml evaporated milk (A) 1 tsp salt 1 tsp sugar 2 tbsp ginger juice 2 tbsp curry powder 4 tbsp water (B) 2 cloves garlic, slice thinly 10 cardamoms 8 cloves 3cm-piece cinnamon stick (Seasoning) 1 tsp salt 1 1/2 tsp sugar Method Marinate mutton with (A) for several hours. Heat wok with margarine and oil. Fry ingredients (B) until fragrant. Add onion and continue to fry until it turns soft. Add tomato ketchup and puree. Add curry paste and fry until oil rises to the top. Put in marinated mutton and fry for 5 to 6 minutes over medium heat. Stir in water and lime juice and half portion of evaporated milk. Cook over high heat for 10 to 15 minutes, stirring occasionally to prevent sticking. Add another cup of water and simmer until meat turns tender. Add the remaining milk and continue to simmer for 10 to 15 minutes. Add seasoning. Serve curry hot with plain rice.