
This is what happens when you coat spiced mutton pieces in beaten egg and shallow fry them until the outside turns golden and crisp.

Few things are as satisfying on a cold evening as a pot of lamb and potatoes simmering away on the stove.

What makes this korma worth your time is the method -- slow-simmered mutton in a curd-based gravy that is deliberately unhurried.

What pulls this curry apart from most mutton dishes is the mustard oil and the hand-ground spice powder you make fresh before cooking.