Pakistani Mutton Curry

Ingredients

2 Tablespoons Olive Oil
1 Kg Mutton on the Bone
1 Chopped Onion
1 Cup of Peas
5 Sliced Garlic Cloves
Thumb Size Grated Ginger
1 Chopped Green Chilli
1 ½ Teaspoon Salt
1 Teaspoon Pepper
1 Tablespoon Paprika
1 Teaspoon Hot Curry Powder
1 ½ Teaspoon Garam masala
1 ½ Teaspoon Ground Corriander
½ Teaspoon Tumeric

Method

Fry the onions, garlic and ginger in the olive oil until soft. Use a deep pan.
Once soft, add the paprika, coriander, green chilli, salt, pepper, curry powder, garam masala and turmeric. Stir well and until the onions absorb the spices.
Add the tinned tomato. I like to blend the tomatoes before I add them for a smooth sauce but it’s a personal choice. Mix well and then add the mutton.
Mix the mutton and add a cup of water. Put the lid on and cook at a very low heat for 3 hours. This will ensure that the meat is tender and falls off the bone.
Keep stirring occasionally so that the bottom doesn’t burn. You may need to add water as you go to prevent this. Taste as you go too as the water will dilute the spice. You may want to add a little more garam masala or curry powder for more spice.
After 3 hours, add the peas and further cook for 5 minutes with the lid on. After 5 minutes, take the lid off and cook until the sauce is a good consistency. I like to serve this with my spelt pancake recipe but can be served with rice or quinoa.