Zorawar Kalra, Farzi Café
Belonging to a Punjabi family, homemade goat curry and rice was always the highlight for Sundays. It was a meal that, when growing up, we always looked forward to. Surprisingly, even now, after having visited so many restaurants around the world and eaten so many different cuisines, this is the very definition of comfort for me. It’s not overly spiced but a very comforting curry that’s more like a stew with a thinner consistency. It’s perfect served with homemade raita and pickles. Passed on from generation to generation, even my children find it extremely comforting. Whenever we have a hard time getting them to eat food, this is the one thing we know they will consider eating if served. farzilondon.com
Punjabi mutton curry
SERVES 4 | PREP 10 MINS | COOK 2 HRS | EASY | GF
500g mutton, cut into chunks
5 tbsp ghee
4 whole cloves
8 whole black peppercorns
5 green cardamom pods
1 cinnamon stick
3 large onions, thinly sliced
2 tsp ginger paste
2 tsp garlic paste
2 tbsp ground coriander
2 tsp red chilli powder
½ tsp ground turmeric
3 tomatoes, finely chopped
125g full-fat natural yogurt
handful of coriander leaves, roughly chopped,
plus extra to serve
1 tsp garam masala
rice or naans to serve
Rinse the mutton pieces. Melt the ghee in a large pan over a medium heat, then toast the whole spices for 1 min until fragrant. Add the onions and a large pinch of salt, and fry for 10-12 mins or until the onions are light brown.
