Step-by-Step Instructions

1. 1.Heat Oil and Fry Whole Spices

   Add 0.5 cup of oil to a pot. Add 3-4 cloves, 2-3 star anise, 2-3 small cinnamon sticks, and 2-3 bay leaves. Fry for a little bit until fragrant.

2. 2.Sauté Onions

   Add 2 large sliced onions to the pot. Fry until slightly translucent.

3. 3.Add Ginger, Garlic and Ground Spices

   Add 2 heaped teaspoons of crushed ginger and garlic, 2 teaspoons of jeera powder, 1.5-2 teaspoons of turmeric, and 2 teaspoons of roasted dhania powder. Add 1 stem of fresh curry leaves. Stir for a few seconds.

4. 4.Add Masala and Chili Powder

   Turn down the heat if preferred. Add 3 tablespoons of masala and 1.5 tablespoons of chili powder. Stir well to combine with the onions and spices. Let it simmer for a few seconds.

5. 5.Add Tomatoes and Sugar

   Add 4 medium chopped tomatoes. Stir to combine. Add 1 level teaspoon of sugar to balance the acidity. Stir again.

6. 6.Simmer Chutney

   Close the lid and let the chutney simmer for 5 minutes on low heat, ensuring it doesn't catch. The tomatoes should break down slightly.

7. 7.Add Mutton and Salt

   Add 1 kg of B-grade mutton (leg and shoulder pieces) to the pot. Mix everything thoroughly to coat the meat with the spices and gravy. Add rough salt to taste, starting with less as you can add more later.

8. 8.Cook Mutton

   Close the lid and let the mutton cook, checking occasionally. It will release its own water. After 20 minutes, stir the meat.

9. 9.Add Garam Masala (Optional)

   Add 0.5 teaspoon of garam masala if desired. Stir.

10. 10.Continue Cooking Mutton

    Close the lid and let it cook for another 20 minutes.

11. 11.Add Potatoes

    After a total of 35-40 minutes of cooking the meat, when the oil starts to rise and surface, add 5-6 medium up-to-date potatoes, sliced in half. Stir gently to coat the potatoes.

12. 12.Add Green Chilies and Boiling Water

    Add 2-3 slit green chilies (optional). Add less than a cup of boiling water to create more gravy. Stir gently.

13. 13.Cook Potatoes

    Close the lid and let the potatoes cook for 15 minutes. Check on them, then leave for a further 5 minutes until tender. The total cooking time for the curry should be about 1 hour.

14. 14.Garnish and Serve

    Once the potatoes are cooked and the curry is done, turn off the heat. Garnish with fresh coriander. Serve hot with basmati rice or roti.