- Serves: 4-6
- Cook Time: 2.5 hours 30 minutes
- Prep Time: 25 minutes
- Effort: medium
- 1 leg of mutton, oned and diced
- 1 onion, chopped
- 1 bay leaf
- 1 carrot, chopped
- 2 sticks of celery, chopped
- 2 clove garlic, finely chopped
- 150 ml water
- 4 tbsp grapeseed oil
- 500 g wild mushrooms
- 2 tsp white mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp nigella seeds
- 3 fresh green chillies, seeded and thinly sliced
- 2 tbsp fresh curry leaves
- 5cm knob ginger, peeled and coarsely grated
- 3 red onions, chopped
- 1/2 tsp chilli powder
- 1 tsp turmeric
- 400 g canned chopped tomatoes, drained
- salt, and white pepper, to taste
- juice of 1/2 lemons
- 1 tbsp coriander, finely chopped
- 1 tbsp mint, finely chopped
1. Put the mutton, onion, bay leaf, carrot, celery and garlic in a large saucepan and add 150ml water. Simmer for 2 hours over a low heat, until the mutton is tender. Remove the mutton and discard the other ingredients.
2. Heat the grapeseed oil in a frying pan and cook the mushrooms and the mutton, remove from the pan and keep warm.
3. Add the mustard seeds to the pan, wait for them to pop, and then add the fenugreek seeds, onion seeds, fresh chillies, curry leaves, and ginger. Stir-fry for a few minutes.
4. Add the red onions and continue to cook for 5 minutes then add the chilli powder and turmeric.
5. Take the tomatoes and crush with your hands over the pan. Cook for a couple of minutes, and then stir in the remaining 100ml of water and the coconut milk.
6. Simmer for a couple of minutes before adding the mushrooms and mutton. Cook until the sauce has the consistency of double cream, then season with salt and pepper. Stir in the lemon juice, coriander and mint and serve immediately.
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