DIRECTIONS

• 1. Peel potatoes and cut them into pieces.
• 2. Mix ½ teaspoon turmeric powder with water and soak the potato pieces in it.
• 3. In a pan heat oil, add mutton, onion, ginger garlic paste, remaining 1 teaspoon turmeric powder, red chili powder, salt and 2 cups of hot water.
• 4. Cook till water dries and meat is tender.
• 5. Add yoghurt and potato pieces. Stir fry to crisp up the potatoes from the edges.
• 6. Add 2 cups of water and simmer for 10 - 15 minutes – the potatoes should be tender.
• 7. Once the oil separates, add garam masala powder, fresh dhaniya and chopped green chilies. Simmer for another 2-3 minutes and then turn off heat.
• 8. Serve hot with naan.