Serves: 4-6

Preparation Time: 15 Minutes
Cooking Time: 3 Hours & 30 Minutes

Ingredients:
800g-1kg of diced mutton
2 white onions
2 red onions
8 cloves of garlic
2-inch piece of fresh ginger
2 kaffir lime leaves
4 tbsp full fat yoghurt
2 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
1 tsp ground ginger
1 tsp chilli powder
500g passata

Method

1. In a heavy based oven-proof pan, heat 4 tbsps of oil. Finely slice the onions and fry on a low heat. Stir regularly and fry for at least 20 minutes – this is the secret to a flavoursome curry!

2. Grate the fresh ginger and the garlic and add to the pan, continue to fry on a low heat for a further 5 minutes.

3. Add the diced mutton and cook until the meat has browned all over.

4. Mix together the yoghurt with the garam masala, cumin, coriander, turmeric, ground ginger, and chilli powder. Add this paste to the pan and stir through. Cook for a further 3 minutes.

5. Add the passata to the pan and stir through. Transfer to a preheated oven at 160°C/Gas 3 and cook for 3 hours, stirring every hour.

• Recipe for field&flower