Answer
Ingredients:
800g Diced Mutton
4 Cups/1200ml Water
2 Small white onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
200g Butter Ghee
2 Teaspoons Turmeric Powder
4 Teaspoons Mild Curry Powder
Quarter (optional) Teaspoons Chilli Powder
2 Teaspoons Garam Masala Powder
200g Creamed Coconut dissolved in a little hot water
200ml Single Cream
100ml Natural Yogurt
Half a Tin of Chopped Tomatoes
2 Tablespoons Tomato Puree
Toasted Almond Slices to garnish
Method:
Pour the oil into a large saucepan bring up to a medium heat. Add the onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour. Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes. Now add your 800 g Diced Mutton stir in well. Add the creamed coconut Mix the Cream, Yogurt, Chopped Tomatoes, Tomato Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 2 Hours or until the meat is tender. Stir occasionally. Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Toasted Almond Slices and serve.