Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen

Ingredients:
500g mutton (soft curry pieces, cut small)
3 potatoes (peeled, cut into eighths)
1 onion (sliced)
2 pieces taj
3 Elachi (cardomom) pods
1 teaspoon salt
1 teaspoon chilli powder
1⁄4 teaspoon turmeric powder
1 teaspoon dhana Jeeru (Cumin) powder
1⁄2 tablespoon red ginger garlic masala
1 teaspoon mustard powder
1 tablespoon brown vinegar
2 large tomatoes (liquidized)
Chopped dhania (coriander)
Mini buns
Grated carrot
Sliced red onion
White vinegar
Mango atchaar

METHOD

Braise onion in oil with taj and Elachi (cardomom) until golden. Add masala and spices. Braise till fragrant. Add mutton, mustard and vinegar. Coat well and cook meat till tender, adding water as needed. Deep fry potatoes. Add tomatoes and potatoes and chopped dhania (coriander). Cook till tomato reduces and thick gravy forms.

Mix carrot and red onion and toss with dash of vinegar. Cut holes into top of buns and spoon in curry. Serve hot with carrot salad and mango atchaar.