Skewered Mutton Curry

Ingredients :

1 kg lamb

3 tablespoons ghee

4 cloves garlic, chopped finely

1 tablespoon ground coriander

1 large onion, chopped finely

2 teaspoons ground cumin

1/2 teaspoon ground fennel

1/2 teaspoon ground turmeric

1/2 teaspoon ground black pepper

2 teaspoons salt

1 ripe tomato, diced

3 green chilies, sliced

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

Thin slices of fresh young ginger

 Method :

Cut the lamb into small bite-size cubes. Thread on skewers, alternating each piece of meat with a thin slice of ginger. Cut the ginger from a slender root so the slices will not be too big, or cut large slices in pieces. Heat ghee or oil and fry onion over medium low heat until soft, stirring occasionally. Add garlic, stir and fry until onion is golden brown. Add coriander, cumin, fennel, turmeric and pepper and fry for 1 minute. Then add salt and tomato and stir for 3 minutes longer. Add chilies and skewered meat and fry until meat is lightly browned. Turn heat low, cover and cook until meat is tender. Liquid from the meat will eventually be re-absorbed, leaving the gravy very thick. Stir occasionally to prevent spices sticking on the base of the pan. Ten minutes before end of cooking time, sprinkle cinnamon, cardamom and cloves over the curry. Stir well and leave on very low heat. Serve hot with white rice and accompaniments.