Mint mutton curry
Marinate a kg of mutton in a cup of yogurt, a little lemon, ginger-garlic paste, a paste of mint leaves, and freshly ground pepper. Meanwhile purée an onion and set aside. Grind a handful of coriander leaves separately and set aside. Heat a little oil and fry two dried red chillies and remove from oil. Also thinly slice up a shallot and fry until crisp; set aside.
Now heat a spoon of butter and a spoon of oil together in a pan, and add to it cumin seeds and two bay leaves. Once the seeds begin to sputter, add the onion purée and cook until the oil starts to separate. Add the marinated mutton (leave the marinade behind) and the paste of coriander leaves. Cook up until dry, then add salt to taste. Transfer to a pressure cooker and add a little water and a few chopped green chillies. Pressure cook until done. Garnish with the crispy shallots and dried red chillies, and butter! Yum!
