Ingredients

• 1kg/2lb 2oz mutton leg
• bone removed
• meat cut into 2.5cm/1in cubes
• 150ml/5fl oz plain yoghurt
• 3 garlic cloves
• crushed
• 3cm/1¼in piece fresh root ginger
• peeled
• finely grated
• 1 lemon
• juice only
• 1 tsp garam masala
• 1 tsp chilli powder
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp salt
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ¼ tsp fenugreek seeds
• 1 cinnamon stick
• 6 cloves
• 50g/2oz ghee
• 2.5cm/1in piece fresh root ginger
• peeled
• finely grated
• 2 garlic cloves
• crushed
• 300g/10½oz tomato purée
• 150ml/5fl oz double cream
• 75g/3oz ground almonds
• salt and freshly ground pepper
• 300g/10½oz wholewheat flour
• plus extra for dusting
• pinch salt
• 110ml/4fl oz water
• vegetable oil
• for deep frying
• 2 birds’-eye chillies
• finely sliced
• 2 tbsp fresh coriander leaves

Directions

• For the mutton curry marinade
• place the mutton into a large bowl
• add all the mutton curry marinade ingredients and mix well.
• Place in the fridge to marinate for at least 3 hours
• or preferably overnight.
• For the mutton curry sauce
• when the mutton has marinated
• heat a large wok over a high heat
• add the cumin
• coriander
• fenugreek
• cinnamon and cloves and stir-fry for 10-20 seconds
• or until fragrant and just toasted.
• Tip the toasted spices into a pestle and mortar and grind to a fine powder. Set aside.
• Add half of the ghee to the wok. When it has melted
• add the marinated mutton
• in batches
• and fry for 1-2 minutes on all sides
• or until slightly charred on all sides. Remove from the wok and set aside. Repeat the process with the remaining mutton.
• Add the remaining ghee to the wok
• then add the ginger and garlic and fry for 30 seconds.
• Add the ground spices and tomato purée and cook for a further 1-2 minutes.
• Reduce the heat slightly
• add the double cream and bring the mixture to a simmer
• stirring well.
• Reduce the heat to very low
• return the mutton to the pan and cook the curry gently for 1½ hours
• or until the meat is tender.
• Just before serving
• add the ground almonds. Stir well and cook for a further minute. Season
• to taste
• with salt and freshly ground pepper.
• For the puri
• place the flour into a bowl with a pinch of salt. Make a well in the centre.
• Gradually add the water
• drawing more flour into the well as you go
• until the mixture comes together as a firm dough. (You may not need to add all of the water.)
• Turn out the dough onto a lightly floured work surface. Knead for 1-2 minutes
• then wrap in cling film and chill in the fridge for 30 minutes.
• When the dough has chilled
• divide it into 4-8 golf-ball sized portions. Roll each out into 2mm thick flat discs.
• Heat the vegetable oil in a wok until a breadcrumb sizzles and turns golden-brown when dropped into it. Alternatively
• heat the oil in a deep-fat fryer to 190C/375F.
• Carefully lower the puri into the hot oil one at a time. Fry for 30-45 seconds on each side
• or until light golden-brown and puffed up. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• To serve
• ladle the butter mutton curry onto serving plates. Sprinkle over some of the green chillies
• fenugreek leaves and coriander leaves. Pile 1-2 puri alongside each serving.