Sindi Mutton Curry

- Serves 4
Made with a truck-load of caramelised onions, fresh ripe tomatoes, and a few staple spices, my mama’s Simple Sindi mutton curry hits the spot every single time and might be the reason I can never go vegetarian.

​P.S. Pardon the use of dry red wine in there 😉- not traditional at all but simply a habit when making meat based stews. Try it - you can thank me later :)

Ingredients for Sindi Mutton Curry

​3-4 fat cloves garlic
1-inch ginger, peeled
2 green bird’s eye chilies, roughly chopped
3 tablespoons coconut oil or olive oil or ghee
1 tablespoon cumin seeds
300g red onions, finely chopped
1-2 bay leaves
1 inch cinnamon stick
1-2 black cardamoms
3-4 green cardamoms, pounded in a mortar and pestle 
1  tablespoon coriander powder
1/2 teaspoon turmeric powder
1/4 teaspoon red chili powder, optional
1.5 teaspoons salt 
250g tomatoes, chopped
1kg goat (mutton) leg and shoulder, cut into chunks
3/4 teaspoon garam masala powder
1/4 cup chopped coriander leaves

Recipe
  1. Place garlic, ginger and green chilies in a mortar, and pound using a pestle, until crushed.
  2. Heat oil in a heavy base saucepan. Drop in cumin seeds - let them splutter. Add chopped onions and sauté until lightly golden. Add bay leaves, cinnamon, black cardamom, and green cardamom, followed by ginger-garlic-chili paste. Cook for a few more minutes until golden brown.
  3. Next, coriander powder, turmeric powder, chili powder, and salt followed by tomatoes - cook for 3-4 minutes until spices start releasing their oils.
  4. Add mutton and cook for 7-8 minutes until meat is no longer pink. Add just enough water (or red wine) to cover the meat (about 1 cup or so should suffice). Bring to the boil, cover, and reduce heat to low - cook for 2-3 hours until meat falls off the bone, adding more liquid in between if necessary.
  5. Finally add garam masala, and chopped fresh coriander leaves. Serve hot with steamed rice or rotis.
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