A slow-cooked, deeply flavourful mutton curry made with Cindy's Special Curry Powder. Rich, tender, and perfect served with rice or roti — this is proper comfort food at its finest.
Ingredients
- ¼ cup oil
- 2 bay leaves
- 3 cinnamon sticks
- 3 cardamom pods
- 3 star anise
- 3 cloves
- 1 large onion, finely chopped
- 1 sprig curry leaf
- 3 sprigs of Thyme ( fresh)
- 1 Tbsp ginger and garlic, crushed
- 2 Tbsp Cindy's Special Curry Powder
- 2 tsp turmeric
- 4 jam tomatoes, chopped
- 1.5kg mutton pieces (bone-in)
- Salt to taste
- 4 potatoes, quartered
- Fresh coriander/dhania to garnish
Method
- Heat oil in a large pot. Add dry spices (bay leaves, cinnamon, cardamom, cloves, star anise) and fry briefly.
- Add the onion and curry leaf and Thyme . Cook until the onion is lightly golden.
- Add the crushed ginger and garlic, then the powdered spices (Cindy's curry powder and turmeric). Stir well.
- Add the chopped tomatoes and cook until the mixture forms a thick paste.
- Add the mutton pieces and salt. Cover and cook for 45–60 minutes until the mutton is tender.
- Add the quartered potatoes and cook for a further 15 minutes.
- Garnish with fresh coriander before serving.
Tip: The longer you cook the mutton, the more tender it becomes. A pressure cooker can reduce cooking time to about 25 minutes.
Made with love using Cindy's Special Curry Powder — shop it in our online store.