On the heat. Hot, properly

Ingredients

• 1.5 kg mutton curry pieces, bone in
• 4 tbsp oil
• 3 onions, sliced fine
• 1 cinnamon stick, 4 cardamom, 4 cloves, 2 star anise
• 1 sprig curry leaves
• 3 tbsp ginger–garlic paste
• 4 tbsp Durban masala (hot)
• 1 tbsp ground coriander, 2 tsp cumin
• 1 tsp turmeric, 1 tsp fennel
• 4 tomatoes, grated
• 6 potatoes, halved
• 500 ml water · 2 tsp salt
• Coriander, to finish

Method

1. Heat the oil, add the whole spices and curry leaves, and wait until they crackle. Onions in, and cook them 15 minutes to a deep brown. This is the longest and most important step in the chapter.
2. Ginger–garlic paste, two minutes, until the raw smell goes.
3. Ground spices in with a splash of water to stop them burning. Thirty seconds only.
4. Meat in. Turn it in the masala over high heat for 10 minutes until every piece is coated and sealed. Grated tomato in, salt, and cook until the oil separates and rises.
5. Water in, lid on, lowest heat, 90 minutes. Stir twice. Mutton is ready when it leaves the bone without being asked.
6. Potatoes in for the last 25 minutes. If the gravy is thin, lid off for the final 10. Coriander over. Rest it 10 minutes before serving — it thickens and settles.

Cook's note. Tomorrow is better. This curry improves overnight and does not deteriorate for three days. Make double.

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