Name: Mutton curry
Yield: 6 servings
Cuisine: Boil
Ingredients: 1.00 kg mutton chopped; 1.00 aubergine peeled, cubed; 15.00 ml oil; 7.00 ml masala red; salt to taste; 10.00 ml fresh ginger crushed; 5.00 ml turmeric; 5.00 ml lemon juice; 60.00 ml oil; 3.00 cinnamon stick; 6.00 whole cloves; 4.00 cardamom elachi; 2.00 onion chopped; 2.00 garlic cloves, crushed; 500.00 ml water hot; 4.00 potatoes peeled, quartered; 2.00 tomatoes grated; 10.00 ml garam masala; 30.00 ml fresh coriander chopped

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Ingredients (19)

1.00 kg	mutton — chopped
1.00	aubergine — peeled, cubed

MARINADE

15.00 ml	oil
7.00 ml	masala — red
	salt — to taste
10.00 ml	fresh ginger — crushed
5.00 ml	turmeric
5.00 ml	lemon juice

SAUCE

60.00 ml	oil
3.00	cinnamon — stick
6.00	whole cloves
4.00	cardamom — elachi
2.00	onion — chopped
2.00	garlic — cloves, crushed
500.00 ml	water — hot
4.00	potatoes — peeled, quartered
2.00	tomatoes — grated
10.00 ml	garam masala
30.00 ml	fresh coriander — chopped

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Method:

1. Trim mutton pieces and rub with marinade ingredients, mix in brinjal and set aside for 30 minutes.
2. To prepare sauce: Heat oil in a saucepan, adding all spices, onions and garlic. Fry until golden.
3. Add meat and brinjal and braise for 10 minutes. Add water, cover and simmer for 45 minutes.
4. Add potatoes, stir, and cook for a further 20 minutes. Add tomatoes and cook for another 10 minutes.
5. Before serving, add garam masala and coriander leaves.
6. Serve sprinkled with pieces of papadum on yellow rice or with roti, accompanied by sambals or atchar.
Serves 6