Indian Mutton Curry

Gather the ingredients.

Heat the cooking oil in a heavy bottomed pan, on medium heat.

When hot, add the onions. Sauté until the onions begin to turn a pale golden brown. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat.

Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, move into a separate container.

Now grind the tomatoes, garlic, and ginger paste together in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.

Heat the oil left over from frying the onion and add the onion paste. Sauté for 2 to 3 minutes.

Now add the tomato paste and all the powdered spices, including the garam masala. Mix well.

Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes to happen.

Next, add the goat/mutton pieces to the masala, season with salt to taste and stir to fully coat the goat/mutton pieces with the masala. Sauté until the goat/mutton is browned well.

Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat, and cover the pan. Cook till the goat/mutton is tender. You will need to keep checking on the goat/mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.

When the meat is cooked, garnish with chopped coriander and serve with hot chapatis (Indian flatbread), naan (tandoor-baked Indian flatbread), or plain boiled rice.