Name: Afghani Style Mutton Curry Recipe
Total time: 60 min
Yield: 4
Cuisine: Afghan

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Aromatic and dry, this traditional karhai mutton curry recipe from sumayya usmani is great alternative to a standard takeaway curry. 

How to make Afghani Style Mutton Curry Recipe

Sumayya Usmani

Crawler

Afghan

<p>Aromatic and dry, this traditional karhai mutton curry recipe from sumayya usmani is great alternative to a standard takeaway curry. </p>

Mutton

Cumin seeds

Coriander seeds

Black peppercorns

Ghee

Garlic

Fresh ginger

Tomatoes

Dried crushed chillis

Salt

Chopped coriander

Juice lemon

Begin by boiling the mutton chops for 1520 minutes in a pan of water. Take the chops out and reserve the cooking liquid.

step 1

In a dry pan, add the cumin, coriander and peppercorns and gently toast over a medium heat until the spices are aromatic. Grind the spices together in a spice grinder or with a pestle and mortar (this will make more than needed for this recipe, but the spice mix can be stored for 1 month in a airtight container).

step 2

Heat the ghee in a wok or similar large pan (which has a lid), add the chops and allow to seal on all sides, then set aside. In the same ghee, add the grated ginger and garlic and stir-fry for 30 seconds. Be careful not to let it burn, if starting to catch, add a few splashes of the reserved mutton chop water.

step 3

Add the tomatoes, red chilli flakes, 1 heaped tbsp of the ground spice mix, salt and stir through. Add about 25ml of the reserved mutton water, then return the chops to the pan.

step 4

Cover the pan and cook over a medium heat until the mixture begins to boil, lower the heat slightly and cook until the mixture becomes thick and dry, with the oil rising to the top.

step 5

Serve hot with naan or rice, garnished with a good squeeze of fresh lemon juice, the chopped coriander and julienned ginger, and some finely chopped green chilli for extra heat, if liked.

step 6

Great British Chefs