Yoghurt Marinated Mutton Curry

 

Ingredients

 

1 leg of Atholl Glens mutton

2 tablespoons of whole cumin seeds

1 tablespoon of whole coriander seeds

1 tablespoon of black pepper

1 teaspoon of crushed dried jalapeno chillies

1 teaspoon of crushed garlic

2 inches of root ginger, grated

5 tablespoons of vegetable or sunflour oil

1 teaspoon of garam massalla

Natural yoghurt

2 tablespoons of chopped coriander

 

Mix the chopped coriander in to some natural yoghurt, and use this to marinate the leg of mutton.

 

Toast the cumin and coriander seeds in a frying pan until they start to crackle and brown. Grind them up together with the pepper, then mix in the chillies, garlic, ginger and garam masalla. Rub the mixture all over the outside of the mutton joint.

 

Baste the meat with the oil and roast at 120°C for 6 hours.

 

Serve with rice and naan bread, or mashed potatoes if preferred.