Ingredients

Steps

• Combine the marinade ingredients in a bowl with the mutton and refrigerate for one hour or overnight.
• Heat a splash of olive oil in a large deep saucepan.
• Add the dry spices and chillies to the oil, excluding the chocolate, molasses, and stock.
• Stir the spices for a few minutes until aromatic, then add the marinated mutton.
• Sizzle the meat for a few minutes before adding the marinade liquid and 1 litre of stock.
• Grate the chocolate into the pan and stir in the pomegranate molasses if using.
• Cover and simmer on very low heat for 3 to 4 hours until the meat is tender.