Recipe Index

Ingredients

• 5 tbsp vegetable oil or light rapeseed oil, for the curry
• 1/2 onion, finely chopped
• 5 garlic cloves, finely chopped
• 1 inch piece fresh ginger, grated
• 2 red bird's eye chillies, finely chopped (optional)
• 6 curry leaves
• 1/2 tsp fenugreek seeds
• 1 lb 2 oz mutton shoulder, cut into 1-inch cubes
• 1/2 x 14 oz can plum tomatoes, about 7 oz, crushed
• 3 tbsp mild curry powder
• 3/4 cup coconut milk, for the curry
• 3 tbsp roughly chopped fresh cilantro, plus extra to garnish
• Salt and freshly ground white pepper, to taste
• 2 1/2 cups all-purpose flour, for the flatbreads
• 1 pinch salt, for the flatbreads
• 1/4 tsp ground turmeric, for the flatbreads
• 5 tbsp vegetable oil, plus extra for brushing, for the flatbreads
• 1/3 cup plus 1 tbsp coconut milk, for the flatbreads
• 2 tbsp coriander cress, to serve (optional)

Method

1. Heat the 5 tablespoons of oil in a heavy pot over medium heat. Add the fenugreek seeds and curry leaves and let them sizzle for a few seconds, then add the onion and cook for 5 to 6 minutes until soft and lightly golden.
2. Stir in the garlic, ginger and chillies, if using, and cook for 1 minute until fragrant.
3. Add the mutton and turn the heat up. Brown the meat well on all sides, about 8 minutes, stirring it through the spiced oil.
4. Stir in the curry powder and cook for a minute, then add the crushed tomatoes and their juice. Season with salt and white pepper.
5. Pour in enough water to just cover the meat, bring to a boil, then lower the heat, cover and simmer gently for about 1 hour 30 minutes, stirring now and then, until the mutton is tender. Top up with a little water if it dries out.
6. Stir in the coconut milk and the chopped cilantro and simmer, uncovered, for a final 10 minutes, until the sauce is rich and coating the meat. Adjust the seasoning.
7. While the curry finishes, make the flatbreads. Mix the flour, salt and turmeric in a bowl. Rub in the oil, then add the coconut milk and enough warm water to make a soft dough. Knead for 5 minutes, then rest, covered, for 20 minutes.
8. Divide the dough into 6 balls and roll each one out thinly. Cook in a dry hot skillet for 1 to 2 minutes per side, until puffed and patched with brown, brushing lightly with oil as they come off the heat.
9. Serve the mutton curry with the warm flatbreads, garnished with extra cilantro and the coriander cress, if using.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data