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‎Shyama’s Mutton Curry

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I roasted the potatoes slightly, then added to curry as these potatoes are gravy soakers and tends to melt away….

+-400 g mutton
cut into curry pieces, rinsed and sprinkled with Aromat
1 large potato cut into quarters, sprinkled with turmeric, salt, egg yellow powder and roasted in oil, keep aside (optional)
1/2 tsp jeera seeds
1/2 tsp soomph seeds
Few dhunia seeds
2 bayleaves
2 cinnamon sticks
1/2 onion finely sliced
Curry leaves
1 tsp ground ginger garlic
1/4 cup oil
3 tbspn Mutton Masala
1 tsp Kashmiri Masala
Salt to taste
4 cups boiled water to use as required

Heat oil in pot and add the seeds.
When sputters add the rest of the spices, curry leaves and onions
When onions are soft, add ginger and garlic then stir
Fry few seconds then add your masala, stir
Add meat and salt to taste, stir, cook meat in its own juices until nicely braised.
Add little boiled water at a time until meat is almost tender, about 30minutes, depending on your meat.
When meat is almost tender add roasted potatoes, put some of the gravy over the roasted potatoes and sprinkle with 1 tsp Kashmiri masala
Let it cook in masalas for about 2 minutes then add boiled water to allow potatoes to cook through and curry has desired amount of gravy.
When potatoes are soft, garnish with dhunia and serve with rice/roti or as a bunny, with salads or pickle on the side.

Prepared, tried and tested by:  Shyama Maharaj

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