Serves:
4 to 6

Preparation Time:
30 minutes

Cooking Time:
1 to 2 hours depending on the cut of the mutton

1. Wash the mutton chops, drain well. Pound the coriander seeds, cumin seeds, ginger and garlic till fine and place in a saucepan with the coconut milk, mutton chops and water. Bring to boil.
2. In the meantime, squeeze out the tamarind juice and discard the pulp and add the juice to the mutton mixture with the salt and sugar. Boil again and reduce heat and simmer for about 1½ hours till the meat is tender.
3. Remove mutton and drain well. Heat the oil and when it is hot, fry the chops for 3 minutes on each side till browned. Serve with the thick sauce.

500g
frozen mutton or lamb chops, defrosted in the fridge for 8 hours

1 tbsp
coriander seeds or coriander powder

1 tbsp
cumin seeds or cumin powder

30g
ginger, peeled

6 cloves
garlic, peeled

500 ml
coconut milk

2 cups
water

1 tbsp
tamarind pulp mixed with 3 tbsp water and kneaded well to extract the juice

½ tsp
salt

½ tsp
sugar

2 tbsp
vegetable oil