Name: Amazing mutton curry
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: 4-6 servings
Cuisine: Cape Malay
Ingredients: 500-750 ml water; 5 onion halved; 4 tomatoes peeled; 2 tsp garlic cloves; fresh ginger; 4-8 green chillies; 250 ml oil; 4 bay leaves; 2 tsp black peppercorns whole; 1 star anise; 2 cardamom brown pods; 4 cloves; 5 cm cinnamon stick; 1 tsp turmeric ground; 1 tsp cumin; 1 tsp salt; 2 tsp garam masala; 2 tsp almonds ground; 3 tsp chillies ground; 4 tsp coriander ground; 1.5-2 kg mutton chopped; 250 ml yoghurt plain

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Ingredients (22)

500-750 ml	water
5	onion — halved
4	tomatoes — peeled
2 tsp	garlic — cloves
	fresh ginger
4-8	green chillies
250 ml	oil
4	bay leaves
2 tsp	black peppercorns — whole
1	star anise
2	cardamom — brown pods
4	cloves
5 cm	cinnamon — stick
1 tsp	turmeric — ground
1 tsp	cumin
1 tsp	salt
2 tsp	garam masala
2 tsp	almonds — ground
3 tsp	chillies — ground
4 tsp	coriander — ground
1.5-2 kg	mutton — chopped
250 ml	yoghurt — plain

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Method:

In a blender make three separate pastes; One of the onions, one of the tomatoes and another of the garlic, ginger and chilli.
Set aside.

In a deep pot heat the oil and when hot add the bay Leaves, peppercorns, star anise, cloves, cardamom pods and cinnamon. Fry for 3 minutes to release the flavours.

Next add your onion and tomato pastes, mix well and fry for 10 – 15 minutes.

Once cooked, add the garlic, ginger and chilli paste and cook for 10 minutes.

When the base pastes are well cooked, add the turmeric, Cumin, sea salt, garam masala, ground almond, ground chilli and ground coriander. Mix well and cook until the oil separates from the sauce.

Add the mutton and coat well with the sauce.

After 5 minutes add the yoghurt and 1.5 cups of water (or more if necessary).

Stir well and cook with the lid on for 1.5 hours, stirring occasionally.

Serve with basmati Rice, chapatti or roti.