Method (Ninja Foodi MAX)

1. Set the Ninja Foodi to 'Sear/Sauté' on medium. Add oil or ghee and brown the mutton in batches. Remove and set aside.
2. Add onion to the pot and sauté for 6–8 minutes until softened. Stir in garlic and all the spices, and cook for 1 minute.
3. Stir in tomato purée and return the mutton to the pot. Mix well.
4. Add the stock, chopped tomatoes, fresh apricots (or dried), preserved lemon, and any optional extras. Season with salt and pepper.
5. Close the lid and set to 'Pressure Cook' on high for 35 minutes. Allow natural pressure release for 10 minutes.
6. Switch to 'Sear/Sauté' and simmer uncovered for 10–15 minutes to thicken the sauce if needed.
7. Garnish with chopped coriander or parsley and serve.

Method (Traditional Stovetop or Oven)

1. In a large, heavy-based casserole, heat the oil or ghee over medium heat. Brown the mutton in batches, then set aside.
2. Add the onion and cook for 6–8 minutes until softened. Stir in the garlic and spices, cooking for 1 minute until fragrant.
3. Add the tomato purée and return the mutton to the pot. Stir well.
4. Pour in the stock and chopped tomatoes, then add apricots, preserved lemon and any optional extras. Season.
5. Bring to a gentle simmer, then cover and cook on a low heat for 1½ to 2 hours (or in the oven at 160°C fan-assisted), until the mutton is tender.
6. Uncover for the final 15–20 minutes to reduce and thicken the sauce, if needed.
7. Finish with fresh coriander or parsley.