1 kg mixed mutton pieces
2 teaspoon salt
1⁄2 teaspoon tumeric
2 teaspoon fine red chilli powder (bombay spice / mother in law chilli powder)
2 teaspoon ground coriander-cumin powder (dhanajeeru)
2 teaspoon freshly ground ginger garlic paste
2 teaspoon freshly ground red chilli ginger garlic masala
2 teaspoon freshly ground green chillies
2 teaspoon all spice (pimento)
2 teaspoon milled black pepper
2 teaspoon milled clove
2 teaspoon ground cinnamon
1⁄2 teaspoon ground cardamom (Elachi (cardomom))
250 g plain thick yoghurt or greek yoghurt
1 packet tomato paste
1⁄2 can tomato puree
1⁄4 cup lemon juice
2 tablespoon melted ghee (Clarified butter)
2 tablespoon sunflower oil
Few strands saffron soaked in a teaspoon of hot water
1 large finely chopped red onion
2 green chillies sliced lenghtways
2 sticks cinnamon
3 or 4 dried bay leaves
3 or 4 curry leaves
1⁄2 teaspoon whole cumin seeds (jeera)
2 star anis seeds
4 pods cardamon (Elachi (cardomom))
5 large potatoes peeled & chopped 4 quarters
3 large tomatoes liquidised
A handful of freshly chopped dhania (coriander)
6 boiled eggs, shelled
1. Prepare the marinade by combining all of the ingredients together in a dish.
2. Place the meat into the marinade & coat the meat well into the marinade.
3. Seal dish & place in fridge overnight or to soak for several hours.
1. In a deep cooking pot add 1⁄2 cup cooking oil to heat on medium to high.
2. Place poatoes in oil & fry until outer skin is golden & crisp. Remove potatoes & set aside for later.
3. Add braise mix & braise until golden.
4. Add tomato & cook for 3 minutes.
5. Add marinade meat & allow to cook for 1 1⁄2 hour. Turn down heat to medium & check meat at 15 minute intervals, stirring meat & ensuring even cooking takes place & the curry begins to thicken. Add 1⁄4 cup water if the curry tends to become too dry or less, but do not add too much water, as you want to keep a thick curry consistency.
6. Once curry has cooked for over 1 1⁄2 hours, carefully place fried potatoes evenly in & around meat.
7. Cook & simmer for another 1⁄2 hour until potatoes are soft.
1. Gently dish out mutton qalyah onto a platter.
2. Cut boiled eggs lengthways & carefully place all over curry.
2. Garnish with freshly chopped dhania (coriander). Serve & enjoy!