I spent many years as a child eating Keralan food at a friend’s house. Then many years later, I spent two years in Kozhikode and I just loved the local food there. The biryanis, the fish, even the shawarmas (with the ‘gelf‘ influence prominent) were amazing. So when I came across this little treasure called the Malabar Muslim Cookery book, I simbly had to pick it up. This recipe is based on one of the three mutton curry recipes in the book. Each is subtly different from the others, either in the method of preparation or ingredients. And, of course, I’ve made this with venison, but it would be great with some mutton or goat pieces (with the bone in).