Method
No quantities were stated; cook the curry down until dark and rich.
- Chop the mutton into large pieces.
- Heat oil in a large wok over a wood fire and add the whole spices.
- Add the sliced onions, then the meat, ginger-garlic paste, salt, turmeric, red chili paste, and ground coriander.
- Stir in the chopped tomatoes and water, cover, and simmer.
- Add the chunks of fat, stir, and finish with fresh cilantro.
- Serve hot, traditionally over white rice with onion slices.