1.1poundlamb/mutton/beef pieces with bones,I used goat leg pieces. (500 gm)
½cupoil,use less if using fried onions
2(250 gram)onions sliced or ½ cup packed fried onions, see notes
1 to 1½tablespoongreen chilli paste,less or more chilli as per spice level
1tablespoonginger garlic paste
1teaspooncumin seedsor powder
½teaspoonKashmiri chillifor colour, optional
1black cardamom, split
3 tomatoes, cut in large chunks or pureed
Water as required
2-3green chilliesslit, deseeded
fistful fresh coriander leaves,chopped
Take oil in a pot and fry onion slices for 15 minutes on slow heat, cover the pot. Fry further on medium flame for 5 minutes until light golden.
Now, add all spices, give it a stir and let spices sizzle.
Add meat in the pot and fry further for 7 minutes until meat changes it's color to brown.
Stir in tomatoes and cover the pot. Cook for 3-4 minutes. Then add ½ cup warm water, cover the pot. Cook on slow heat for 30-45 until meat is tender. (You may cook in pressure cooker.)
Remove lid and cook for 10 minutes on medium heat with frequent stirring until oil separates on the side of pot. (Bhunnofying)
Pour ¾ cup water in the pot, stir and throw in potatoes chunks. Potatoes should be immersed in gravy. Cover the lid and cook for 7-10 minutes until potatoes are fork tender.
Garnish with coriander and chillies.
If using pre-fried onions, first fry the spices for a minute. Then, stir in crushed and fried onions along with meat pieces. Follow the rest of steps as per recipe.Pair with boiled basmati rice or chapati for best taste.