The meat from a mature sheep is called mutton. And when cooked, curry style; it brings a bolder flavor to your palates. The humble curry, did not really start as the spice bomb dish that we know, since chilies and other spices were not available in India, until Columbus brought home spices from the new world and started trading across many countries including India. The Indians then, started to use them in their curries and other sauces as well as growing them locally. Here is another curry recipe using mutton as the base protein.

• 2 c warm water
• 2 tsp white vinegar
• ½ tsp ground pepper
• 1 tsp ground coriander
• About 1/8 tsp of salt to season
• ½ tsp ground cloves
• 3 tbsp oil
• 2 tbsp of freshly ground coconut meat or desiccated coconut
• 1stp powdered turmeric
• 6 gloves of garlic
• 1 tsp ground cinnamon
• 1 tsp red chili powder
• 2 onions (big)
• ½ in of ginger
• ¼ c of sour curd or yogurt
• 750 grams of mutton

1. Clean the mutton by washing the pieces thoroughly.
2. Pat the mutton dry and slice the mutton into cubes about an inch thick.
3. Get the sour curd and mix in the turmeric powder. Cream the ingredients together make sure that the turmeric powder is evenly distributed.
4. Time to marinate the mutton cubes, place the meat in the yogurt turmeric cream and leave the pieces there for about 3 to 40 hrs.
5. Clean and wash the onions and slice properly.
6. Crush the garlic and grate the ginger. You then have to mix and grind the garlic and ginger together to make a paste.
7. In a large pan, heat ½ of the oil and fry half of the onions over medium heat. Wait until the onions are brown in color.
8. Take the fried onions and set them aside.
9. Mix in the rest of the oil and sauté the other half of the sliced onions; wait until they are soft and translucent.
10. Stir in the ginger garlic paste, and cook until fragrant, for about 1 minute.
11. Stir in the rest of the spices: chili powder, pepper, cloves, cinnamon and coriander.
12. Turn the heat to a low fire, and stir fry the mixture more.
13. After 1 minute, add the coconut shreds and cook for about 2 minutes.
14. Add the meat and stir fry for another 5 minutes or wait until the mutton has changed its colors. It is important to make sure that the mutton pieces are seared and sealed on all.
15. Add the water and allow the mixture to boil.
16. Let the mixture simmer, covering the pan well, for about 30 minutes.
17. Stir in the fried onions and season with a pinch of salt.
18. Allow the mutton to cook by letting the mixture simmer more, over low fire, for another 30 minutes. Check if the mutton is tender enough.
19. Once the mutton is completely cooked and tender, stir in the vinegar and remove from heat. 

Lightly frying the mutton will seal and lock in the flavor and moisture in the meat.