Recipe
Why make it
A everyday Pakistani home curry of bone-in mutton and soft potatoes in a golden onion and tomato gravy. It is comforting, filling and best scooped up with fresh roti.
Serves 6
+ 14 more in the full recipe
Step 1 of 9
Heat the oil in a heavy pot over medium heat. Add the cumin seeds, bay leaf, black cardamom, cloves, cinnamon and peppercorns, and let them sizzle for 30 seconds until fragrant.
Step 2 of 9
Add the sliced onions with a pinch of the salt. Fry, stirring often, until they turn deep golden brown, about 10 minutes. Lower the heat if they colour too fast.
Step 3 of 9
Add the mutton and ginger-garlic paste. Raise the heat to medium-high and fry, stirring, until the meat is no longer pink and the raw smell of the garlic has gone, about 8 minutes.
Step 4 of 9
Add the tomatoes, chilli powder, turmeric, coriander powder and the rest of the salt. Cook, stirring and pressing the tomatoes down, until they break down into a paste and oil begins to separate at the edges, about 8 minutes.
Step 5 of 9
Lower the heat, then stir in the whisked yogurt a spoonful at a time so it does not curdle. Cook for 5 minutes, stirring, until the masala looks thick and glossy.
The last 4 steps are in the full recipe.
Cook’s tip
Cut the potatoes into large pieces. Small ones break down and turn the gravy pasty before the mutton is ready.
Ready to cook?
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