1 large onion (sliced)3 elachie (cardamom) pods2 pieces taj (cinnamon stick)3 lavang (cloves)2 star anise2 bay leaves (optional)1kg mutton curry pieces1 tablespoon red ginger garlic masala1 tablespoon brown vinegar1 teaspoon mustard powder2 teaspoon dhana jeeroo (coriander cumin) powder1 ¼ teaspoon salt (or more to taste)¼ teaspoon arad (Turmeric) (turmeric) powder2 teaspoon chilli powder4 large tomatoes (liquidized)(Optional- 1 onion liquidized with tomatoes)50g sachet tomato paste1 small tray baby marrow (grated fine)4 large potatoes (peeled, cut into halves or quarters)1 ½ cups water1 bunch fresh chopped dhania (coriander) (coriander)
1. Braise the onion with oil, taj, lavang, star anise, bay leaves and elachie until golden.2. Add powdered spices and chillies and braise until fragrant.3. Add the washed and drained mutton and vinegar, coat well.4. Cook until the mutton is tender, adding water as needed.5. Deep fry the potatoes until crispy and golden outside and soft inside.6. Add the liquidized tomatoes, tomato paste and baby marrow to pot and cook until reduced.7. Now add the fried potatoes, half of the chopped dhania (coriander) (coriander) and 1 ½ cups water to make a gravy. Cook until the gravy consistency desired is reached.8. Garnish with the remainder chopped dhania (coriander) (coriander) and serve with rice/roti/bread.
INFO & TIPS
Note: You may leave out the baby marrow, this is used for extra flavor and as a thickener for the gravy. You may thicken with corn flour (mixing with little cold water), or may leave as is and just reduce tomato gravy down.