Braised Mutton

Rinse & cut mutton or lamb pieces. Set aside in a bowl/dish.

Chop onion & set aside.

Slit green chillies & set aside.

Dice tomatoes & set aside.

In a medium-large, preferably wide pot, heat the oil (Using a wide pot will allow the meat to cook evenly). Add in the thyme & curry leaves.

Next, add in the jeera (cumin) seeds & the soomph (fennel) seeds.

Once your onions are translucent, add in your ground spices (turmeric powder, garam masala, dhania powder, jeera powder, chilli powder).

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Mix & add in the green chillies.

Next drop in the diced tomatoes. Remember, do not add any water to this dish. Cook tomatoes until melted. Salt can be added at this point as well.

Once the tomatoes are cooked, drop in the mutton or lamb pieces. Cook on low to medium heat.

Mix well, coating all the meat in the spices. Cover with a lid & allow the meat to cook.

After about 5 minutes, notice how the meat cooks in its own juices, therefore no water needs to be added.

Be sure to stir it every now again so that it does not burn or catch to the surface of the pot.

When all the liquid has evaporated & the meat is tender, switch off the stove.

Garnish with fresh dhania (coriander).

Serve this Braised Mutton hot with soft white bread, roti, naan or rice.