In a large pan add the olive oil and heat up on medium heat until hot
Add the mutton and salt then cook for 5 minutes on high heat until the mutton changes colour
Add the water then cover with a lid and cook on medium heat for 45-60 minutes until the mutton is 80% cooked and the majority of the water has dried up
Add the ginger paste and garlic paste then cook for another 2-3 minutes
Halve the tomatoes and add face down into the pan then cover with a lid and cook for 6-8 minutes
Use tongs to remove the skin of the tomatoes then cook for 10 minutes until the oil separates – the oil has separated when there is a thin layer of oil on top
Add the green chillies and black pepper then cook for 5 minutes
Add the yoghurt and mix immediately to prevent curdling then cook for 10 minutes
Add the julienned ginger and chopped coriander
Serve with homemade naan and enjoy!
Add your first comment to this post