750g mutton

1 tsp dhunia/jeero

Salt to taste

1 medium onion

500g tomatoes

2 whole elachi (cardamom)

2 fresh green chillies

1 tsp ginger/garlic

½ tsp ground chillies

6 small potatoes

1 stick cinnamon

3 whole cloves pepper

½ cup ghee/oil

Marinate chunks of meat in above spices.  Fry onions and remove from oil.   Leave aside to cool.  Fry potatoes still golden in colour.  Remove and keep aside.  Fry marinating meat slowly in pot with oil/ghee till lovely brown.  Add water and steam slowly till nearly done.  Meanwhile, boil tomatoes and blanche off skin.  Mash fine.   Add crushed onions and potatoes to tomato puree.  Add this sauce to the pot of meat.  Continue cooking till excess moisture has evaporated and oil floats to top and sides.