Shemin’s Slow Cooked Mutton Curry

1. Preheat the oven to 200°C, 400°C or gas mark 6
2. Heat the oil in a wide heavy pan over a medium heat
3. Add the meat cubes in small batches and fry until brown on the outside and sealed, then set to one side
4. Put about 7 cardamom pods, 3 cloves, 7 peppercorns and 2 sticks of cinnamon into the same hot oil. You will know that they are ready when the cloves start to swell, approx. 1 minute
5. Add in the onions and stir for 5 minutes until they turn a medium brown colour. You can take out the cardamom, cloves etc. at this point if you don’t want them in your sauce
6. Once the onions are a nice golden brown, add the Shemin’s Indian Curry Paste, 2-3 Shemin’s Kashmiri Chillies and Shemin’s Garam Masala
7. Add the meat back into the curry along with the tomatoes and vegetable stock, and bring to the boil
8. Place in the oven for an hour and a half. After 45 minutes, check the curry and add some water if it is getting too dry
9. When done, add lime juice to taste and stir in the chopped coriander. Garnish with some spring onions and curry leaves, if desired. Serve with steaming hot Shemin’s Indian Breads and rice

Tips:

1. This would also be delicious cooked in a slow cooker on high for 4 hours or on low for 6 hours.
2. To make a vegetarian or vegan version of this, use your favourite meat alternative. Here is a recipe for a meat free lamb alternative.