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INGREDIENTS:
- 1 kg leg mutton washed and cut
- 1 onion sliced
- 4 potatoes halved
- 2 tablespoons coconut oil
- 1 tablespoon ghee
- 1 chilli slit
- 1 tsp jeera seeds
- 2 elaichie pods
- 2 cinnamon stick
- 1 clove
- 1/ 2 tin blended tomatoes
- 2 tblspoons kashmiri chilli powder
- 1 tsp mutton masala
- 1 tsp dhania powder
- 1 tsp jeera powder
- 1/2 tsp turmeric powder
- 2 tablespoons ginger and garlic paste
- Handful of dhania
METHOD:
1. In a large pot on medium heat add in your oil and ghee with onions, whole spices and chilli. Allow onions to turn golden.
2. When onions are golden add in your mutton with ginger and garlic paste. Place lid on and allow meat to cook until all water released from your meat starts to dry up but still a little liquid left behind.
3. When it is dry add in your powdered masala and give it a good mix. Allow to cook for a few seconds before you throw in your tomatoes. Allow tomatoes to cook for 10 minutes. At this stage add in cup of water and cook with lid on. The gravy must thicken. Check if meat is soft, if not add in 1/2 cup more water and allow to cook a little longer.
4. In a microwave safe bowl add your potatoes with water and 1/2 tsp salt. Allow to cook for 5-7 minutes.
5. When gravy in mutton is thickish add in your potatoes and another cup of water. Allow to cook on low heat with lid on. Mutton and potatoes should be soft when done cooking. Garnish with a handful of fresh dhania.
Note:
I served mine in a bunny chow style but you could use rice, roti or Naan