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 vinegar2 teaspoon mustard powder2 teaspoon dhana jeeroo (coriander cumin) powder1 ¼ teaspoon salt¼ teaspoon arad (Turmeric) (turmeric) powder2 teaspoon chilli powder4 large tomatoes (liquidized)50g sachet tomato paste½ tray baby marrow (grated fine)4 large potatoes (cut in halves or quarters)1 ½ cups water1 bunch chopped dhania (coriander) (coriander)
1. Braise onion with oil, taj, lavang, star anise, bay leaves and elachie until golden.2. Add spices and chillies and braise until fragrant.3. Add mutton and vinegar and coat well.4. Cook until mutton is tender, adding water as needed.5. Fry potatoes until crispy and golden outside and soft inside.6. Add tomatoes, tomato paste and baby marrow to pot and cook until reduced.7. Add potatoes, half the chopped dhania (coriander) (coriander) and 1 ½ cups water to make a gravy. Cook until gravy consistency desired is reached.8. Garnish with remainder chopped dhania (coriander) (coriander) and serve with rice/roti/bread.
INFO & TIPS
Note: You may leave out 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.