2 red bird’s eye chillies, finely chopped (optional)
6 curry leaves
½ tsp fenugreek seeds
500g/1lb 2oz mutton shoulder, cut into 2.5cm/1in cubes
½ x 400g/14oz tin plum tomatoes
3 tbsp mild curry powder
200ml/7fl oz coconut milk
3 tbsp roughly chopped fresh coriander, plus extra to garnish
salt and freshly ground white pepper
For the roti
300g/10½oz plain flour
¼ tsp turmeric powder
75ml/2½fl oz vegetable oil, plus extra for brushing
100ml/3½fl oz coconut milk
2 tbsp coriander cress
Start by making the mutton cari. Heat the oil in a large pan over a medium heat and gently fry the onion, garlic, ginger and chillies, if using, until soft. Add the curry leaves and fenugreek seeds and allow to pop.
Add the mutton and cook until evenly browned on all sides, then add the tomatoes and the curry powder and cook until it thickens. Add 100ml/3½fl oz water and the coconut milk. Reduce the heat, cover and leave to simmer for 2½–3 hours, or until the mutton is tender. Alternatively, make this dish in a pressure cooker and cook for 30–45 minutes until tender.
To make the roti, combine all the dry ingredients in a large mixing bowl. Slowly add the oil and 100–150ml/3½–5fl oz warm water and knead until it becomes a soft dough. Separate into 6 balls, then roll out into dinner plate-sized circles.
Heat a large frying pan over a high heat and brush with a small amount of vegetable oil. Add a roti into the pan and allow some bubbles to appear on the surface. Once the bubbles appear, turn the roti, brush with more oil and allow the bubbles to form again. Continue to cook and flip twice more until the roti is cooked through. Repeat with the remaining dough.
Taste and adjust the seasoning of the cari, adding more coconut milk to taste. Garnish with coriander and coriander cress and serve with the roti.
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