Mutton cari recipe
 Shelina's incredible mutton cari makes full use of the strong meaty flavour of mutton, slow braising mutton shoulder until it melts in the mouth. 5 tbsp vegetable oil, or light rapeseed oil½ onion, finely chopped5 garlic cloves, finely chopped2.5cm/1in piece fresh root ginger, grated2 red bird’s eye chillies, finely chopped (optional)6 curry leaves½ tsp fenugreek seeds500g/1lb 2oz mutton shoulder, cut into 2.5cm/1in cubes½ x 400g/14oz tin plum tomatoes3 tbsp mild curry powder 200ml/7fl oz coconut milk 3 tbsp roughly chopped fresh coriander, plus extra to garnishsalt and freshly ground white pepper 5 tbsp vegetable oil, or light rapeseed oil ½ onion, finely chopped 5 garlic cloves, finely chopped 2.5cm/1in piece fresh root ginger, grated 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 300g/10½oz plain flourpinch salt¼ tsp turmeric powder75ml/2½fl oz vegetable oil, plus extra for brushing 300g/10½oz plain flour pinch salt ¼ tsp turmeric powder 75ml/2½fl oz vegetable oil, plus extra for brushing 100ml/3½fl oz coconut milk2 tbsp coriander cress 100ml/3½fl oz coconut milk 2 tbsp coriander cress Method 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. 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. 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. 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. 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. 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. 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.