Mutton Qalyah

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INGREDIENTS

Marinade:

1 kg mixed mutton pieces 2 teaspoon salt ½ 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 ½ teaspoon ground cardamom (Elachi (cardomom)) 250 g plain thick yoghurt or greek yoghurt 1 packet tomato paste ½ can tomato puree ¼ cup lemon juice 2 tablespoon melted ghee (Clarified butter) 2 tablespoon sunflower oil Few strands saffron soaked in a teaspoon of hot water Braise: 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 ½ teaspoon whole cumin seeds (jeera) 2 star anis seeds 4 pods cardamon (Elachi (cardomom)) 5 large potatoes peeled & chopped into 4 quarters 3 large tomatoes, liquidised Garnish: A handful of freshly chopped dhania (coriander) 6 boiled eggs, shelled

METHOD

Marinade:

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 the dish & refridgerate overnight or to marinate for several hours. Braise: 1. In a deep cooking pot, add ½ a cup of cooking oil & 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 liquidised tomato & cook for 3 minutes. 5. Add marinade meat & allow to cook for 1 ½ hours. Turn heat down to medium & cook slowly, stir meat at 15 minute intervals ensuring even cooking takes place until the curry begins to thicken. Add a ¼ cup of water if the curry reduces, but do not add too much water, as you want to keep a thick curry consistency. 6. Once curry is cooked for over 1 hour, carefully place fried potatoes evenly in & around meat. 7. Cook & simmer for another ½ an hour until potatoes are completely soft. Garnish: 1. Gently dish out mutton qalyah onto a platter. 2. Cut boiled eggs in half lengthwise & carefully place all over curry. 2. Garnish with freshly chopped dhania (coriander). Enjoy with naan bread or roti or make a bunny chow! Yum!

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