BY RUCHIRA GHOSH

Ingredients:

• 750 gm mutton/lamb/goat’s meat
• 3 medium onions
• 1 1/2 spoons Meat masala
• 3 bay leaves
• 5 cloves
• 1 tsp sugar
• 3 medium potatoes halved
• 1 tsp garam masala powder
• Black pepper
• 4 green cardamoms
• 1/2-inch cinnamon stick
• 3/4 cup mustard oil

For the Sauce:

• 8 garlic cloves
• 2 tsp turmeric powder.
• 1 1/2 teaspoon coriander powder
• 4 tablespoon yogurt (curd)
• 1 1/2 inches ginger
• 1 1/2 teaspoon powdered red chillies
• 1 1/2 teaspoon salt
• Mix together garlic, ginger and onions.
• Grind them together in a mixer to make a smooth paste.
• Wash and clean the mutton.
• Add to it the ingredients for the sauce – yogurt, turmeric powder, coriander powder, red pepper powder, some mustard oil, and half of the ginger/garlic/onion paste.
• Set aside for about 2 hours.
• Prick the mutton with a fork so that it absorbs all the flavours.

Instructions :

• Heat 2 tbsp mustard oil in a wok.
• Fry the potatoes till golden brown. Keep them aside.
• Now, heat the remaining mustard oil in another wok.
• Add turmeric. Temper it with the black pepper, cinnamon stick, bay leaves, cloves, and cardamom.
• Also, add some sugar to it.
• Add the remaining onion paste along with meat masala.
• Fry for 5 minutes. You’ll notice the oil separating from the mixture.
• Now add the marinated mutton.
• Cook on low flame for about 30 minutes.
• Add 2 cups water and cover the wok.
• Let the mutton cook for an hour till it becomes soft and succulent. Now, add the fried potatoes and garam masala.
• Stir well.
• Let cool for some time.
• Then garnish with freshly chopped coriander leaves.
• Serve hot with plain steamed rice, pooris or parathas.