Cook The Lamb Curry
Peel and finely chop the onion, garlic, ginger and chilli.
Sauté them in a pan with a shot of oil and the curry leaves, on a high heat until softened.
Add the lamb mixture to the pan, then pour in about
100 ml of water.
Bring to the boil then simmer on a medium heat for 25 minutes until the gravy thickens and meat is cooked through.
Squeeze in the lime juice and season with salt and pepper.
Remove the mutton pieces and leave aside, keep the gravy.