4 pototoes, a little bigger than an egg
1 teaspoon garam masala powder
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon red chilli powder
1/3 cup oil
1/2 teaspoon cumin seeds
200g onions, thinly sliced
2 cinnamon leaves (tej patta)
1 large black cardamom
4 green cardamoms
1/4-in (5-mm) blade of mace
2 teaspoons chopped fresh ginger
2 teaspoons chopped garlic
750g mutton pieces plus a couple of bones for extra flavour
200g tomatoes, finely chopped
1. Rub the potatoes with a little salt and
set aside for 15 minutes. Rinse and dry. Mix the 4 spice powders with 2 teaspoons water to
make a paste. Reserve.
2. In a cooking pot, heat the oil and cumin
seeds. When hot add the potatoes and saute until golden and crispy. Remove the potatoes
and set aside. Strain the cumin seeds from the oil and put 3 tablespoons of the strained
oil back into the pot.
3. Add the onions and fry until
medium-brown, stirring from time to time. Add the cinnamon, the seeds of the black
cardamom, the whole green cardamoms and the mace. Continue to fry until the onions are
deep brown, about 15-20 minutes in all.
4. Add the spice paste and stir-fry for a
minute or two, then add 2 tablespoons water. Add the ginger and garlic and fry for another
5. Now put in the lamb and bones with the
cinnamon and cloves and saute for 5-7 minutes, stirring every now and then. Add the
tomatoes and let the meat fry in this mixture until the liquid from the tomato evaporates.
6. Add 3 1/2 cups water and 1 teaspoon
salt, cover and cook over a low heat for 35 minutes. Then put in the fried potatoes and
cook until the meat is tender, making sure that the potatoes do not overcook (8-10
minutes). Remove the bones and cinnamon leaf and add more salt if required. If you want
more curry, then add 1/2 a cup of extra water when putting in the potatoes.