In a large pan add the oil and heat up on medium heat until hot.
Once the oil is hot, add the ginger and garlic paste and sauté for 1-2 minutes.
Add the lamb/mutton and then cook for 10 minutes on high heat until the mutton changes colour (See Note 1).
Add the water then cover with a lid and cook on medium heat for 40-45 minutes until the mutton is 80% cooked and the majority of the water has dried up.
Halve the tomatoes and add face down into the pan then cover with a lid and cook for 5 minutes (See Note 2).
Use tongs to remove the skin of the tomatoes.
Once you have removed the skin, gently mash the tomatoes.
Add the green chillies, salt, and black pepper then cook for 15 minutes.
When the oil has separated then your curry is ready.
Serve immediately with a side of homemade naan bread and enjoy!
Video
Notes
Note 1 - The more you brown the meat, the more flavour you will get.Note 2 - Make sure to mix every 5-10 minutes, so the curry doesn’t stick to the panNote 3 - Remove the stalk, it will be easier to peel off the skin. You can leave the skin on but it tastes much better without it.Nutritional facts:The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.