500g Lamb or mutton(bite size pieces) (or less how don’t know many you making)
On or off the bone (used lamb knuckle)
Oil to coat the pot
3 medium sized onions chopped
1 large cinnamon stick
1 Tblsp garlic/ ginger paste
3-4 sliced green chilies
1 tsp fennel seeds
1 tsp jeera seeds
2 tsp corander seeds
4 cardom pods
1 star anise
1 sprig curry leave
¼ tsp turmeric
2 tbpl Kashmiri chili powder
2 tblsp Osmans/kashmiri masala (Or Taj Mahal)
1 tsp danha jeera powder
1 tblsp garam masala
4 even sized UPT potatoes chopped small chunks
1 bunch fresh coriander (chopped dhania)
1 large tomato grated
2 Tblsp tomato paste
½ tsp sugar
Boiling water as need
Dry fry seeds in hot pan till aromatic then grind in coffee grinder (or pestle and mortar).
To hot oil add onion, and seed spices.
Fry until onion is soft
Add your meat and coat and cook for 15 minutes till colour changes.
Add masalas, (except garam masala) chilies the garlic and ginger and curry leaves and let it fry with the meet don’t let it catch at bottom of the pot.
Add ¼ cup boiling water if necessary and cook for 20 minute or so.
Add the grated tomato, tomato paste and sugar to meat and add the salt thereafter and cook until your meat is tender.
Then add your potatoes and cook on medium / low heat until potatoes are soft.
Add your garam masala. Check your pot regular to check gravy consistency.
Must have lots of gravy. When potatoes are done add your fresh dhania.
Reserve a few sprigs for garnish.
Cut your bread loaves in half and fill to the top so that the gravy spills over and serve with a side carrot salad.
Don’t worry if your curry messes over the sides – it’s a must – and you DON’T use a knife and fork, the best way to enjoy it is with your hands – have coke and serviettes handy.
Prepared, tried and tested by: Melanie Kramar