Slow-cooked mutton and black cardamom curry

Although the recipe 'slow cooks' the mutton for 2 hours, you might find yours is still a bit tough by that time. I recomend increasing the cooking time a little- or, using either a slow cooker or a pressure cooker. A slow cooker would work wonderfully to bring the flavours out with this recipe; while a pressure cooker, as my mother used, can turn the toughest cut of meat to a beautifully silky, melt-in-your-mouth stew in just 1 hour. I have also added 4 green cardamoms to the dish, partly to balance the flavours, mostly because you can never have enough cardamom. Feel free to skip if you do not have it. However the black cardamom is really essential, and this is the perfect recipe to appreciate its complex smoky flavour. I also suggest replacing the rapeseed oil with ghee, because the scent of ghee is beautiful and worthy of the black cardamom. Serve this recipe with plain steamed rice, or buttered nans and a nice cooling raita.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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