2 1lbDiced Mutton 1Large Yellow Onion, Sliced 2Large Tomatoes, Diced 10ozTomato Sauce or Puree 2clvGarlic, Crushed 1TRai 1TGaram Masala 1.5TTurmeric 1pnAsafoetida 2.5TChili Powder 2TOlive Oil 0tasteChopped Dried Chilies Into a large skillet with lid - add olive oil and rai (peppercorns) and heat to a medium high temp. After it warms well, put in onions and stir till onions sautee to a clear but slightly brown color -- as soon as they are ready, add in the garlic and stir often to prevent the garlic from burning, but allow to cook and release their aroma. Immediately add the meat and stir often for about 3 minutes, cooking and browning meat, and add half the spice mixture by sprinkling it on over the top of the cooking meat and onions (I add all the dry mixes, Garam, turmeric, hing, pepper flakes, chilly powder in a bowl and blend beforehand, so I can just spoon it out on the dish easily). Stir gently, letting all the meat and onion mix with the spices, and as the fat reduces as the meat cooks, it makes a gravy of sorts in the skillet. turn down to a medium heat, and stir often for around 5 more minutes, letting the meat cook well. Sprinkle again about half of the remaining spice, and stir some more. Add the diced tomatoes and stir and incorporate into the meat and onion, then add the tomato sauce and blend in. Turn the heat down to low after the mixture starts to bubble, and stir in the last of the spices. Stir until the temprature comes down and the risk of buring or scorching the mixture if left alone is gone. Cover the mixture with a lid, and let it simmer on as low a setting as your stove allows. Stir well every 15 minutes or so. Now, the key to a good curry is letting it just simmer for a long time. I like to let it simmer at least 4 hours before serving, so after I get the dish simmering, I start preparing the "accessories" (See Below, after Substitutions and Ingredients Notes). Substitutions

• You may substitute stew beef, or pork for the mutton, and it will be just as good. (or lamb -- Coyote note)
• If you cannot find rai peppercorns, substitute normal peppercorns.
• You may substitute 14 oz canned tomatoes for two fresh tomatoes.
• (Instead of Olive Oil, you may wish to use butter, or better yet, Ghee, which is clarified butter, available in an Indian store, or which you can make yourself. Coyote's suggestion)

Ingredients Notes

• Rai are a type of whole pepper corns - any will do but Rai is best.
• Garam Masala - Indian spices are better bought from an Indian store, as they are less blended and bastardized than the commercial ones in a store spicerack and cheaper anyway, but the latter will work in a pinch.
• Asafoetida is sometimes known as Hing spice, and is a common ingredient in Indian cooking. It is difficult to substitute for, although some cookbooks recommend using garlic - but it's not the same. -- Coyote note