1 kg mutton1 onion chopped4 tomatoes liquidised ½ teaspoon whole jeera3 green/ red chillies slit2 Elachi (cardomom)2 cinnamon sticks2 cloves or 1 star aniseed4 black peppercorns1.5 teaspoon salt (salt to taste)1 teaspoon rough chilli powder2 teaspoon kashmiri chilli powder1 teaspoon dhania (coriander) jeera½ teaspoon arad (Turmeric)½ teaspoon pepper1 teaspoon ginger garlic (heaped)½ teaspoon red chilli paste (optional)3 tablespoon ghee (Clarified butter)1 tablespoon oil3 to 4 potatoes cut in quarters and fried
Sauté the onions with the chillies, whole jeera, peppercorns, Elachi (cardomom), cinnamon sticks, cloves. Once golden, add your meat with all the spices. Leave it to cook on low to medium for about 45 minutes. Add in the tomatoes and potatoes and about ½ cup of water and let it cook for approximately 30mins or till the water is finished. Garnish with dhania (coriander) and serve with either rice or roti.