WHISKAFFAIR'S
Wash medium-sized tomatoes and cut them in a criss-cross manner at the bottom using a sharp paring knife.
STEP 1
Heat water in a pan over high heat. Once the water comes to a boil, add the tomatoes to the pan.
STEP 2
Cover and cook for 3-4 minutes. Remove the pan from heat and let the tomatoes cool down for 10-15 minutes. Take out the tomatoes from the water using a tong and discard the water. Peel the skin of the tomatoes by pulling them from the bottom cuts. Set the peeled tomatoes aside.
STEP 3
Heat ghee in a pan over high heat.
STEP 4
When the ghee is hot, add bone-in mutton (cut into 1 and ½ inch pieces) and salt and saute for 4-5 minutes.
STEP 5
Reduce the heat to low. Cover the pan with a tight-fitting lid and cook for 20-25 minutes. Stir a few times in between.
STEP 6
Add the peeled tomatoes, green chilies (slit into half), chopped ginger, and chopped garlic to the pan and mix well.
STEP 7
Cover the pan again and cook for another hour or until the mutton is tender. Keep mashing the tomatoes using the back of the ladle a few times while cooking. By the time mutton is cooked, tomatoes should be mashed well and integrated into the curry.
STEP 8
Garnish with chopped cilantro (coriander) and serve hot with roti.
STEP 9