Chapati
Warm chapatis are ideal for mopping up saucy curries or dhals – and they're really easy to make at home with only a handful of ingredients
Punjabi mutton curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g muttoncut into chunks
- 5tbsp ghee
- 4 whole cloves
- 8 whole black peppercorns
- 5 green cardamom pods
- 1 cinnamon stick
- 3 large onionsthinly sliced
- 2tsp ginger paste
- 2tsp garlic paste
- 2tbsp ground coriander
- 2tsp red chilli powder
- ½tsp ground turmeric
- 3 tomatoesfinely chopped
- 125g full-fat natural yogurt
- coriander leavesroughly chopped, plus extra to serve
- 1tsp garam masala
- rice or naansto serve
Nutrition: Per serving
- kcal591
- fat42.8g
- saturates22.3g
- carbs19.7g
- sugars15.7g
- fibre7.4g
- protein28.1g
- salt0.5g
Method
step 1
Rinse the mutton pieces. Melt the ghee in a large pan over a medium heat, then toast the whole spices for 1 min until fragrant. Add the onions and a large pinch of salt, and fry for 10-12 mins or until the onions are light brown. Add the ginger and garlic pastes, and continue to cook for 2-3 mins or until fragrant.
step 2
Add the ground coriander, chilli and turmeric, and mix well. Stir in the tomatoes and cook for 5-7 mins or until the oil has separated from the masala in the pan.
step 3
Add the mutton pieces and stir to combine, ensuring they’re evenly coated in the masala mixture. Pour in the yogurt and mix well. Cook for 4-5 mins, then stir in 300ml of water. Taste for seasoning. Add the chopped coriander leaves and garam masala. Stir, then cover, reduce the heat to low and cook for 1 hr 30 mins or until the mutton is cooked through and tender throughout. Serve hot, garnished with the remaining coriander, with rice or naans on the side.
