Mutton Rara

• 3 tsp rapeseed oil

Whole Spices

• 7cm piece of cassia bark 
• 2 whole black cardamom
• 4 green cardamoms
• 5 whole black peppercorns
• 4 cloves
• 1 star anise
• 2 bay leaves
• 1 tsp cumin seeds

Masala

• 2-3 onions finely chopped
• 1 tbsp ginger, grated
• 7 garlic cloves, minced
• 8 dry whole red Kashmiri chillies
• 4 tomatoes finely chopped
• 1 tsp turmeric
• salt to taste
• 250g minced mutton or lamb
• 500g mutton or lamb chopped (800-900g if on the bone)
• 1 tsp coriander seeds, crushed
• 2 tbsp Greek yoghurt
• 1 tsp garam masala
• handful of coriander leaves, chopped

Method

1. Pour oil into a heavy based pan and fry all the whole spices until fragrant.
2. Add the onion and garlic and cook for about 10 minutes until soft and browned. 
3. Meanwhile soak the Kashmiri chillies in some boiling water to let them soften. 
4. Stir in the tomatoes and ginger and leave to cook until they start to breakdown.
5. Add the turmeric, the crushed coriander seeds and the soaked chillies.
6. Add the mince and stir it into the sauce until it browns.
7. Turn the heat up and add the pieces of mutton and give it all a good stir so the meat begins to heat through.
8. Reduce the heat, cover with a lid and let it simmer slowly for about 40-60 minutes.
9. When the meat is tender turn up the heat and fry it so the sauce reduces and thickens.
10. Reduce the heat and stir in the yoghurt one spoonful at a time and remove from the heat.
11. Stir in the garam masala and garnish with coriander. Serve hot with roti.