I made this on Monday, and gave it a good four hours of cooking time. I will definitely be using mutton on the bone again. To be honest, you could make this without the mutton, and just use a vegetable stock cube. I’d probably add in chick peas if I did that.
1.5 kilos cubed mutton, on the bone, rinsed and picked over for bone chips
1 very large sweet potato (purple skin, white flesh variety)
Bunch of broad leaf spinach
2 cloves crushed garlic
1 large onion
2 inch piece fresh ginger, peeled and grated
2 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp ground fenugreek
1 tsp Madras curry powder
½ tsp ground black pepper
1 lamb stock cube
1 can coconut milk
1 tbs tomato puree
1 tsp salt
Slice the onions into half rings, chop the garlic and then cook in hot oil until very soft and starting to turn dark brown. This will take much longer than any cookbook tells you.
Add the grated ginger, cumin, coriander, fenugreek, garam masala and madras powder. Mix well and cook down for about ten minutes.
Add the lamb and mix well to completely coat with the spices.
Pour in the coconut milk, plus half that can again of water, enough so that the lamb is covered.
Add in the stock cube, the tomato puree and salt.
Cover, turn the heat down and simmer for three hours.
After three or four hours the meat should be tender. Peel the sweet potato, cube and add to the curry. Cover and cook for half an hour or until the potatoes are soft, then uncover and add the chopped spinach.
Allow the spinach to wilt down, then mix in and leave to simmer, uncovered, for at least half an hour until the sauce reduces and becomes thick.
Serve over brown rice.