Creamy Hot Mutton Curry

• 1kg mutton or lamb on the bone, chopped
• Small tub curd
• 5 tbs ghee / oil
• 3 bayleaves
• 15 black peppercorns
• 1 stick cinnamon
• 10 cloves
• 10 green cardamon pods
• 2 onions diced
• 2 tbs ginger and garlic paste
• 1 tbs ground coriander seed
• 1 tsp tumeric
• 1 tsp garam masala
• 1 tsp salt
• 1/2 tsp red chilli powder
• 1/2 pint water

1. Put ghee in a large wok, kadahi or saucepan on a medium to high heat.
2. Add the dry spices - bay leaves, cinnamon, peppercorns, cloves - and fry for about a minute to release the flavour.
3. Next add the chopped onions and fry for about 5 minutes until golden brown.
4. Add the ginger and garlic paste, fry for about a minute stirring regularly.
5. Add the powder spices, fry for about a minute stirring constantly.
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. 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. 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. Towards the end the sauce will start thickening and may need more water added to give it a nice consistency.
10. When the mutton is beautifully tender the dish is ready to serve with rice or naan.

mutton, curd, oil, bayleaves, black, cinnamon, cloves, pods, onions, ginger, ground coriander seed, tumeric, garam masala, salt, red chilli powder, water

Taken from www.epicurious.com/recipes/member/views/creamy-hot-mutton-curry-50111622 (may not work)