Entree: British Indian Ocean Territory – Northern Culinary Region – Mutton Curry (Slow-simmered spiced mutton stew in a fragrant curry base with coconut)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 20 min

Total 1 hr 35 min

Ingredients

- 1.5 lb (680 g) mutton shoulder, cut into 1–1.5 inch pieces
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 tbsp (15 g) fresh ginger paste or grated ginger
- 1 tbsp (15 g) garlic paste or minced garlic
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) turmeric powder
- 1 tsp (2 g) Kashmiri or regular chili powder, adjust to taste
- 1 tsp (5 g) garam masala
- 1 cinnamon stick (about 1.5 inches / 4 cm)
- 3 whole cloves
- 2 green cardamom pods, lightly crushed
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water or lamb stock, as needed
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish

Instructions

1. Heat the oil in a large heavy-bottomed pot over medium heat. Add mustard seeds and let them sputter for a few seconds.
2. Add sliced onion and cook until deep golden brown, about 12–15 minutes, stirring frequently to avoid burning.
3. Stir in ginger and garlic paste and cook 1–2 minutes until fragrant.
4. Add ground coriander, cumin, turmeric, chili powder, and garam masala; cook 1 minute to bloom the spices.
5. Add the cinnamon stick, cloves, cardamom, and the mutton pieces. Increase heat to medium-high and brown the meat on all sides for 5–7 minutes.
6. Pour in crushed tomatoes, coconut milk, and 1/2 cup (120 ml) water or stock. Stir to combine, scraping any browned bits from the bottom.
7. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 1 to 1¼ hours until the mutton is tender, stirring occasionally and adding a splash of water if the curry becomes too thick.
8. When mutton is tender, adjust salt, add lemon juice, and simmer uncovered 5–10 minutes to thicken the sauce to desired consistency.
9. Remove the cinnamon stick, cloves, and cardamom pods if desired. Garnish with chopped cilantro and serve hot with rice or flatbread.