Mutton curry

Instructions

1. Cut the mutton into pieces about 4 cm across and season with salt, turmeric and cumin.
2. Slice the onions and grate the ginger and garlic. Lightly crush the cardamom pods.
3. Heat the oil in a casserole and brown the mutton on all sides, about 8 minutes. Set aside.
4. In the same casserole, fry the onions for 10 minutes until well caramelised.
5. Add the garlic, ginger, cardamom, clove and curry paste, then stir for 2 minutes.
6. Stir in the diced tomatoes and let them break down for 5 minutes.
7. Return the meat, add the bay leaf and hot water, cover and simmer very gently for 1 h 15 to 1 h 30, until the meat is tender.
8. Adjust the seasoning and serve with the basmati rice.