Nothing beats a warm fresh pot of Mutton curry, with Roti and Rice on a cold winter evening. With complex flavurs being intorduced by simple ingredients, being created by the fire heat and the subtle balanced kashmiri masala, mmm my mouth is water already, go ahead and give it a try! Don’t forget to share your pictures of your breyani on our Facebook page (Click here).

Ingredients:

• 4 Tablespoon oil
• half onion, chopped
• Half a KG lamb pieces
• 2 Pieces cinnamon sticks
• 1 Teaspoon Soomph Seeds
• 1 Teaspoon Methi seeds
• Curry leaves
• 4 Teaspoons Kashmiri Masala
• 2 Teaspoons crushed ginger and garlic
• Salt
• Half a tomato chopped or blitzed
• 2 Potatoes, Halved
• 2 cups of water
• Coriander

Instructions:

I like to cretae amy fire nice ang big and wait for the larger pirces of wood to get anice flame on, then you can keep that fire going while pulling logs and flame from it to your cooking fire in order to control the heat. This way, you can easily increase and decrease the heat, rapidly as needed.

Once your fire is going, setup your cast iron pot and and pull medium heat over to you pot. Add the 4 Table spoons oil and let it come up to medium heat. Then add your Onions, Methi, Soomph and Cinnamon and let fry until golden brown in colour. Then add your tomatoes and let it cook for 2 minutes on medium heat. Then add your Lamb pieces and let fry until slightly brown, whilst frying the lamb, add your curry leaves, Kashmiri masala and salt to taste , and ginger and garlic and stir. let it fry on medium heat for about 15 minutes stirring occasionally. add 2 cups of water, let it simmer on medium for 30 – 45 minutes, allowing the meat to get tender. add more water if required and to get a nice gravy. once meat is tender, add potatoes and let cook on low to medium heat until potatoes are soft and gravy is thick. Garnish with corainder and serve with Rice and Roti and salad. Thats it, now go try it, perfect for your camping!