MYSORE MUTTON

Serves 8

I’m not sure how this dish got its name, but it is not a dish you can get in India, although it is popularly served in Indian restuarants in Singapore. The cubed boneless mutton pieces are cooked until they are meltingly tender.

Mutton

Ginger-garlic paste (page 24) 160 g (5⅔ oz)
Fennel seeds 2 tsp, finely pounded
Water 1 litre (32 fl oz / 4 cups)
Boneless mutton 1 kg (2 lb 3 oz), cubed
Natural yoghurt 150 ml (5 fl oz)
Ground turmeric 1 tsp
Chilli powder 1 tsp
Salt 1 tsp

Gravy

Cooking oil 3 Tbsp
Urad dhal 1 tsp
Mustard seeds ½ tsp
Cinnamon 2 sticks, each about 3-cm (1-in)
Cardamoms 8
Cloves 8
Star anise 1
Onions 4, large, peeled and sliced
Green chillies 3, sliced finely
Curry leaves 3 sprigs
Chilli powder 1½ Tbsp
Ground coriander 1 tsp
Ground cumin 1 tsp
Tomato purée 2 Tbsp

1.   Prepare mutton. Place ingredients for mutton into a deep pot and boil until mutton is
cooked. Takes 40–80 minutes. If water dries up before mutton is cooked, top up with
250 ml (8 fl oz / 1 cup) water. Set aside.

2.   Prepare gravy. Heat oil and fry urad dhal and mustard seeds until dhal is golden brown.

3.   Add cinnamon, cardamoms, cloves and star anise and fry until aromatic.

4.   Add onions, green chillies and curry leaves and sauté until onions turn golden brown.

5.   Add chilli powder, ground coriander, ground cumin and tomato purée and cooked mutton.
Cook until gravy is dry and just a film of gravy clings onto mutton pieces.

6.   Serve hot with rice.

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INDIAN HERITAGE

Cooking