Mangshor Jhol Mutton Curry

In a kadhai, pour the oil and ghee and heat until smoking. Add the whole garam masala (cardamom, cloves, and cinnamon) and wait till they sputter (15-20 sec on a high flame).

Add the onions, followed by the ginger and garlic. Stir frequently and fry until the onions turn light brown in color (2-3 minutes).

Add the meat pieces and mix in with the masala. Fry for 7-9 minutes. Add the chilli, coriander, and cumin powders, and fry for 3 minutes. Add 1 tbsp water if required.

Add the potatoes, and fry for 4-5 minutes until the oil leaves the masala.

Add the tomatoes and fry until the pieces blend into the masala.

Pour warm water to cover the meat and potatoes, cover and cook for 30 minutes or so until meat is tender. If cooking in a pressure pan, cover the pan and pressure cook for 2-3 whistles depending on quality of the mutton.

When the mutton is done, uncover the pan and add 1 pinch of garam masala powder and 1tbsp of finely chopped coriander/cilantro/dhania. Remove from the fire and serve hot with hot rice and lemon slices.