Creamy Hot Mutton Curry

Directions

1. 1
   Put ghee in a large wok, kadahi or saucepan on a medium to high heat.
2. 2
   Add the dry spices - bay leaves, cinnamon, peppercorns, cloves - and fry for about a minute to release the flavour.
3. 3
   Next add the chopped onions and fry for about 5 minutes until golden brown.
4. 4
   Add the ginger and garlic paste, fry for about a minute stirring regularly.
5. 5
   Add the powder spices, fry for about a minute stirring constantly.
6. 6
   You'll now have a dry paste in the pan - add the mutton or lamb, mix it into the spice mixture and brown for 5-7 minutes on a slightly lower heat.
7. 7
   Once the mutton is browned turn the heat to low and add the curd a couple of spoonfuls at a time - mix it in thoroughly.
8. 8
   After 5 minutes add the water, cover with a lid and cook on the lowest possible heat for 2-3 hours, stirring every 20 minutes or so.
9. 9
   Towards the end the sauce will start thickening and may need more water added to give it a nice consistency.
10. 10
    When the mutton is beautifully tender the dish is ready to serve with rice or naan.