1kgMutton Cut UpWe prefer leg - this is your call you can combine cuts too ie 500g leg 500g ribs
1OnionSliced
Gingergrated - to taste
1canDiced tomatoe in juice
3clovesgarlicsliced
500mlstockAny meaty stock will do - otherwise water
Your favourite curry spicepre mixed spice mix of yoru choice
Cayenne Pepper
Cumin
Tumeric
Cinnamonground - also its optional
Corianderground
Fresh CorianderBunch
clovesa few / less than 10
1bay leaf
chilioptional
Instructions
First use a curry pot, dutch oven, or cast iron - any pt you have will do
On medium to hot heat add cooking oil of your choice and once hot brown the meat on all sides
Remove from the pot and lower the heat to medium
Add more oil, then add the onions with the bay leaf and cloves
Make sure the onions do not cook too fast. Remove from the heat if needed.
After 5 minutes or so and when onions start softening, add the garlic and to taste: Cayenne pepper, Turmeric, Ground Coriander, Cumin, and just a little cinnamon (optional)
Add chili to taste - optional (depending how hot you like your curry)
Keep cooking another 3- 5 minutes - stirring and making sure nothing is burning or cooking too fast.
Add the meat back into the pot and stir
Add the diced tomatoes and stir
Add the stock or water, but use your discretion as to how much, you do not want it too watery or too dry. One can always add later if needed
Close the lid and let the liquid come up to tempreture then lower to low heat.
Simmer for 3 hours with the lid on or once the meat is soft and tender. Check every hour the liquid levels and add if needed.
If too much liquid, remove the lid near the end continue cooking until reduces to the right consistency
Notes
The curry spice is where you make this your own. Visit any Indian spice shop and you are bound to find a variety of premixed spice packs ideal for your dish. Everyone has favourite - or make your own!