I’ve always been sceptical about my curries. It’s either a hit or miss. But of late, after practicing for some time, I kinda figured that what you really need is patience.

I think I’ve mentioned this before, take your time to caramelise the onions, take your time to toast the curry powder and allow the curry to simmer away. Good curries cannot be rushed.

With enough practice, as someone learning to make curries, you too will learn what works best and MOST importantly, what pleases your family’s tastebuds.

Ingredients:

• 1.5kg mutton (you can also use lamb) (with a combination of meat and bones), cut into smaller cubes

• 3 tbsp plain yogurt

• 2-3 tbsp ginger paste

• 2 tsp turmeric powder

Rinse and drain meat cubes. In a large bowl, add yogurt, ginger paste and turmeric powder. Mix into a paste and add the meat cubes. Coat the pieces well and let it marinate for 30 mins or more, if you have the time.

• 1 stick cinnamon

• 2 cloves

• 3 bay leaves

• 2 star anise

• 3-4 pods cardamom

• 2 tsp cumin

• 3 large onions, thinly sliced

• 2 sprigs curry leaves, stem removed

• 1 large tomato, cubed small

• 1 bunch coriander, finely chopped

• 4-5 tbsp meat curry powder

• 100ml coconut milk

• 1 tbsp garam masala

• Water

• Coconut oil 

• Salt to taste

Method: 

1. In a fairly large pot, add enough coconut oil to sauté the whole spices and sliced onions. Add a pinch of salt - this helps the onions cook down and brown beautifully. Sauté till they are evenly caramelised. Next, add the tomatoes and cook them till they become mushy. Add the curry powder. Be sure to keep stirring so as to not burn the curry paste.

2. Add the marinated meat. Stir and let the meat sear for a bit. Pour in enough water just to cover the meat, finely chopped coriander, a good pinch of salt and let the curry gently simmer away, pot slightly closed.

3. After an hour or so, check if meat is cooked. I like to add coconut milk and garam masala to give the curry some depth. Leave to simmer till all the flavours come together.

Cooking notes:

1. If you feel the curry is too dry, add some water.

2. If the curry is too “watery” just add some curry powder,

and let it simmer a bit more.