Moreish Mutton Curry

Ingredients:

• 4 tablespoons sunflower oil
• 2 large onions, sliced thin
• 2 large tomatoes, diced
• 2 tablespoons Sahara Foods Ground
• Garlic Paste
• 1 tablespoon Sahara Foods Ground Ginger Paste
• 2 teaspoons Sahara Foods Mutton Curry Masala
• 2 teaspoons coriander/dhania powder
• 1 kg sheep leg cut into bite size chunks
• Salt to taste
• Chopped fresh coriander/dhania

INSTRUCTIONS:

1. Gather the ingredients.
2. Heat the cooking oil in a heavy-bottomed large pan over medium heat.
3. When hot, add the onions. Sauté until the onions begin to turn a pale golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat but leave the remaining oil in the pan.
4. Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once smooth, move into a separate container.
5. Grind the tomatoes and garlic and ginger pastes together in the food processor into a smooth paste. Set aside for later use.
6. Heat the oil over medium heat leftover from frying the onions and add the onion paste. Sauté for 2 to 3 minutes.
7. Add the tomato, garlic, and ginger paste followed by the masala and coriander powder. Mix Well and then sauté until the oil begins to separate from it. This can take up to 10 minutes.
8. Add the sheep pieces to the sauce, season with salt to taste, and stir to fully coat the meat with the sauce. Sauté until the sheep is browned well.
9. Add 1/2 a cup of hot water to the pan and stir to mix well. Bring to a simmer and cover the pan. Cook until the meat is tender. You will need to keep checking on the sheep as it cooks and adding more water to the sauce if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
10. Garnish with fresh coriander

The above recipe was taken from: https://www.thespruceeats.com/goat-mutton-curry-1957594