If it seems like ages since the last post, it is, and I blame my previous landlord. No one explained to him that in a recession, prices go down. Anyway his house now sits empty, I have my internet back and the kitchen is in order.

Someone thought it would be a great idea to buy half a sheep so if the next few posts all contain lamb or mutton you know why. Although the recipe following was filed Indian cuisine, its actually a bit more of a fusion food, the recipe itself was adapted from one I gained from a Singaporean Indian. The use of tomato sauce is a dead give away.

I did visit Mysore many years back, I cant say I ate anything that resembled this, nor can I say I ate anything that I would write home about however I did enjoy the markets the and the grand old palace just around the corner from my hovel (hotel; no I spelt it right first time). For that matter I didn't see any sheep either, the closest thing i saw were the women pictured above grazing the lawns outside the palace. My assumption is they were really mowing the lawns as each of them had a small pair of scissor. Though there were no sheep, from my experience the word for goat and the word for sheep are often the same in languages spoken close to the equator so if your inspired to create Mysore Goat, go for it.

Mysore mutton pictured below is a simple dish of marinated mutton chops cooked gently in a covered pan for about an hour before adding a few dashes of tomato sauce and frying for 5-10 minutes, served with raita and coriander or mint leaves. To create the marinade, mix a teaspoon of each (Cumin seeds, chilli powder, paprika, turmeric powder, salt and sugar) with two cloves of garlic and a dash of malt vinegar. Leave to marinade for a few hours before cooking.

For the full recipe see Mysore Mutton.