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+-400 g best end lamb chops
cut into curry pieces, rinsed and sprinkled with Aromat
1 large potato cut into quarters
1/2 of small tomato, grated
1/2 onion finely sliced
1/2 tsp jeera seeds
1/2 tsp soomph seeds
Few dhunia seeds
2 bayleaves
2 cinnamon sticks
Curry leaves
1 tsp ground ginger garlic
3 tbspn oil
3 tbspn Spice Delite Mutton Masala
1 heaped tsp Kashmiri Masala
Salt to taste
Heat oil in pot, add the seeds, when sputters add the whole spices, curry leaves and onions
When onions soft, add ginger garlic, fry few seconds then add your masala
Stir, add meat and salt to taste
Cook meat in its own juices until nicely braised then add little boiled water at a time until meat is almost tender.
Add potatoes, sprinkle Kashmiri masala and little salt over potatoes
Let it braise in masalas then add some boiled water to allow potatoes to cook through and curry has desired amount of gravy.
When potatoes are soft add grated tomato and simmer for 2 minutes. Add dhunia and serve with rice.
Prepared, tried and tested by: Shyama Maharaj
