Authentic Mutton Curry (Lamb Curry Recipe)

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1. 1Step 1: Cut the mutton or lamb into small 1 inch pieces. You can also use bone-in meat, but have it cut or cubed by the butcher if possible for convenience.
2. 2Step 2: Place all the meat in a large bowl.
3. 3Step 3: Finely mince the garlic and ginger, and add it to the meat.
4. 4Step 4: Add the rest of the marinade ingredients into the meat and mix well until the meat is coated with the spices. Cover and let it sit for at least 30 minutes, or up to 24 hours in the fridge. I prefer to marinate the meat overnight in the fridge for maximum flavor.
5. 5Step 5: Heat a large pot over medium / medium high heat.
6. 6Step 6: Add the coconut oil, along with the onions. Let the onions heat up with the coconut oil, and saute until the onions soften and start to get a little color.
7. 7Step 7: To the onions, add the salt, lemongrass, rampe and curry leaves, and saute for another minute.
8. 8Step 8: Next, add the spices - fennel, cumin, ground cardamom, cayenne pepper, and curry powder. Mix the spices so that it's all mixed well with the onions and oil. Saute for 30 - 60 seconds until the spices are fragrant. Do NOT let the spices burn.
9. 9Step 9: Now add the marinated mutton pieces and sugar. Mix well to combine the meat with the sauteed spices.
10. 10Step 10: Place the lid over the pot and let the meat simmer, COVERED, for about 10 minutes. Reduce the heat if necessary. Stir the meat once or twice during this time to prevent the meat from sticking to the bottom of the pot.
11. 11Step 11: Next, add about 1 cup of water. Stir and let the meat cook, covered, for a further 20 - 30 minutes. Stir the curry occasionally to prevent the meat or curry from sticking to the bottom of the pot and burning.
12. 12Step 12: Now simmer the curry uncovered, for another 20 minutes or so until the meat becomes tender. Make sure to replenish the curry with a little water if the curry becomes a little dry while simmering.
13. 13Step 13: Finally, stir in the coconut milk and let it simmer for about 10 minutes. You can add more water if you want more gravy. Taste and season with salt.
14. 14Step 14: Let the curry sit for at least 15 - 20 minutes before serving to let the flavors settle further.