This Slow curry is very creamy and exceptionally tasty. The beautiful brown thick gravy is utterly delicious. This dish is cooked in a pressure cooker as I used mutton. I usually cook my curried meat very slowly, but as it was mutton I thought I better use a pressure cooker, as mutton needs it.
I prefer lamb – I like everything about it, but this time my butcher insisted I try some mutton, and as he always gives me a discount and always looks after me, I thought I had better try it. Because I cooked it with the bones, it was very tasty, but I still prefer lamb! I love using different masala as I have now learned how to mix and match all my spices.
There are many versions of masala, and each person makes their own different types. You will not find a traditional Indian person buying the ready-made masala as they are very proud indeed of their own creations.
I have always been fascinated with the rich colours and flavours they have in India since I was young. My favourite one is orange, like the flowers that they use at weddings.
So…. let’s cook: