Staff mutton curry

Ingredients

Marinade (make this ahead of time)

• 800g-1kg mutton (or lamb...)
• 3 tsp ground turmeric
• ¼ tsp chilli powder (can halve this for milder dish)
• 2 tsp ground cumin
• 2 Tbsp ground coriander
• 2 bay leaves
• 2 chillis, chopped (de-seeded if you prefer)
• 3 onions, diced
• 8 garlic cloves
• 1cm fresh ginger, peeled and grated
• 8 whole tomatoes (yes, just as they are)
• 3 Tbsp oil
• 1 tsp sugar
• 2 tsp salt

Curry

• Vegetable oil
• 6 potatoes, roughly chopped
• 4 tsp garam masala
• Bunch of chopped coriander

Instructions

1. Mix all of the marinade ingredients together along with the pieces of meat in a big bowl. Cover this and put it in the fridge for up to 24 hours (or 2 hours at room temperature).
2. Heat the oven to 180C, and while waiting begin to heat some oil in a large pot (make sure it has a lid, and the whole thing is safe to put in an oven).
3. Empty the marinade bowl into the hot oil, and fry everything up for about 15 minutes.
4. Add the potatoes, garam masala, and about 450ml hot water before stiring it all together nicely. Put the lid of your pot on, and stick the whole thing in the oven for 2 hours. Check the liquid level every now and again, adding more water if need be so that the ingredients are covered.
5. When ready, serve with fresh chopped coriander, rice, and/or naan bread.

Serves 8-10.

Inspired by the Mowgli cookbook recipe.