In a large pan add the olive oil and heat up on medium heat until hot
Add the mutton and salt then cook for 5 minutes on high heat until the mutton changes colour
Add the water then cover with a lid and cook on medium heat for 45-60 minutes until the mutton is 80% cooked and the majority of the water has dried up
Add the ginger paste and garlic paste then cook for another 2-3 minutes
Halve the tomatoes and add face down into the pan then cover with a lid and cook for 6-8 minutes
Use tongs to remove the skin of the tomatoes then cook for 10 minutes until the oil separates – the oil has separated when there is a thin layer of oil on top
Add the green chillies and black pepper then cook for 5 minutes
Add the yoghurt and mix immediately to prevent curdling then cook for 10 minutes
Add the julienned ginger and chopped coriander
Serve with homemade naan and enjoy!
