Recipe Notes
- Marinate the processed lamb barrah boti with salt, turmeric, kashmiri chilli powder, ginger garlic paste and lemon juice. Marinate overnight.
- Fry the potato wedges in mustard oil lightly. Do not give it too much colour.
- Heat mustard oil in a vessel, add cumin seeds, bay leaf, black cardamom, cinnamon and cloves. Let them Splutter.
- Now add the onion paste and let it cook, followed by ginger garlic paste and slit green chilli.
- Let this masala turn golden brown. Now add the fresh tomato puree followed by coriander powder, turmeric and red chilli powder. Cook till it starts leaving oil.
- Now add the marinated pieces of mutton and mix everything well.
- Add the lamb stock and let it cook for almost 1 hour. If the meat is not chewy and leaves the bone easily then it is ready.
- Add the Knorr Indian aromat masala and adjust the seasoning with salt if required.
- Now add the fried wedges of potato into the curry and let it simmer.
- Finish the curry with some coriander leaves and serve with some ghee bhaat.