Ingredients

1. 1 kg lamb or mutton – cut into matchbox-sized pieces
2. 2 medium onions – sliced
3. 2 medium tomatoes – chopped
4. 3 medium potatoes – quartered
5. ½ cup oil
6. 4 tbsp Spicemaster Mutton Masala
7. 2 tbsp ginger & garlic paste
8. 2 sprigs curry leaves
9. 2 green chillies – slit
10. Fresh coriander – chopped
11. Salt to taste

Method

1. Cook the Base: Heat oil over medium heat. Add sliced onions and fry until golden brown.
2. Build the Flavour: Add ginger and garlic paste, frying until the raw aroma disappears. Add green chillies and curry leaves.
3. Add the Spices: Reduce the heat and stir in Spicemaster Mutton Masala. Mix well but take care not to burn the masala.
4. Cook the Meat: Add the lamb or mutton pieces and salt. Stir until the meat is well coated with masalas. Cook on medium heat, stirring occasionally, until the meat releases its water and it mostly evaporates.
5. Make the Gravy: Add chopped tomatoes and mix in. Pour in hot water as needed to reach your desired consistency.
6. Simmer & Finish: Cook until the meat is about 80% done. Add potatoes and press them gently into the gravy. Continue simmering until both the meat and potatoes are tender.
7. Serve & Garnish: Garnish with fresh coriander and serve hot with rice or roti.

Contains no additives or preservatives

Allergen(s): Mustard Seed