Madras Mutton Curry

Bone-in mutton slow-cooked in a fiery, deep-red gravy of onions, tomatoes, Kashmiri chilli, and a freshly ground spice paste — bolder and more tomato-forward than the Chettinad equivalent, with a thicker, restaurant-style sauce that became the template for the British-Indian 'Madras curry' of overseas menus. The original is hotter, drier, and less cream-touched than its exported cousin.