Mutton curries need spices. Not necessarily a lot of chillies and heat, but whole spices. Or maybe it’s the south Indian in me who likes it like that. I’ve had mild curries as well and they’ve tasted fantastic. But cooking meat with a robust spice mix is glorious by itself. To balance the spices I mixed in some fresh coriander and mint. It’s pretty much how I make the masala for biryani but turned into curry, of course. If you want to lighten it, add some coconut milk or whipped yoghurt.