Goan Mutton Curry

Ingredients

• 2 lbs Mutton cut into pieces
• 2 tbsp Cooking oil
• 2 large Onions sliced
• 6 large Garlic cloves minced or paste
• 3 inch Fresh Ginger grated or paste
• 2 large Green chilies slit
• 1 large Tomato chopped
• 1 cup Coconut milk
• 1 tsp Tamarind paste
• 10 large Dry red chilies or 3 tbsp paprika powder
• 3 tbsp Coriander seeds
• 1 tbsp Cumin seeds
• 1 tbsp Peppercorns
• ½ tsp Turmeric powder
• ½ tsp Caraway seeds
• 2 tsp Poppy seeds
• 3 inch Cinnamon stick
• 10 pieces Cloves
• 1 Star anise
• 2 pieces Mace
• 3 Green cardamoms
• 2 Black cardamoms

Steps

1. Chilies – Soak the chilies/paprika in warm water for 7 minutes. Drain and deseed them.
2. Roast – Add all the rest of the spices to a frying pan and lightly toast them. Pro tip – spices can burn easily so keep the heat to an absolute low.
3. Grind – Put them all into the food processor or blender and blend until smooth. Set aside.
4. Saute – In a large pot saute the onions in oil until they are caramelized to an almost deep golden color. Add the garlic, ginger, and slit green chilies.
5. Paste – Next, add the chopped tomatoes and ground masala paste. Add 1/4 cup water and continue to saute until fragrant. Add the tamarind paste/water and chopped coriander leaves.
6. Gravy – Next, add the mutton pieces followed by the coconut milk. Simmer for 5 minutes then add the broth/stock.
7. Cook – Cover the pot and Stovetop – Simmer on low over the stovetop for 1 1/2 to 2 hours. Oven – Or you can transfer to the oven and cook at 150C/300F/ Gas Mark 2 for 4 to 5 hours. Slow cooker – You can also transfer everything to a slow cooker and cook on low for 6 to 8 hours. Instant pot – if you do not have the time you can cook the mutton in a pressure cooker or instant pot on high for 45 minutes.
8. Final – When the meat is tender, taste and adjust the seasoning and consistency. Add more water if necessary.