Asha's India: Lamb and potato gosht aloo

My dad loved to have his entire family around him - as often as possible - and on special family occasions like Father's Day.

He was as much conservative as he was progressive, especially when it came to matters of education and self-improvement.

My father was a vegetarian but his love and care for us ensured that we enjoyed the foods we loved like chicken, biryani and mutton curry. Here I share my favourite mutton curry recipe.

Serve with rice and sambals.

• 30-45ml (2-3 tbsp) oil
• 3 cardamom pods, crushed
• 3 whole cloves
• 1 star anise, broken up
• 2 bay leaves
• 2 cinnamon sticks
• 10ml (2 tsp) fennel seeds
• 5-7 curry leaves
• 1 large onion, chopped
• 15ml (1 tbsp) crushed garlic
• 15ml (1 tbsp) crushed ginger
• 60-75ml (4-5 tbsp) mixed masala spice
• 1kg lamb shoulder, cut into bite-sized pieces
• Salt
• 60ml (4 tbsp) tomato purée
• 6 medium potatoes, peeled and halved
• Hot water, as needed
• Handful fresh coriander, chopped

Heat oil in a large saucepan, add the whole spices and allow them to crackle for a few minutes to release the lovely aroma and flavour. Add the curry leaves, onion, garlic and ginger and stir-fry until the onions soften.

Stir in the masala and add the meat. Season with salt and mix to combine. Reduce the heat and cook until the meat juices are released. When the meat is well braised and the oil separates, add tomato purée, potatoes and enough water to cover.

Cover with a lid and cook until the potatoes are tender and the gravy reduced and thickened. Garnish with coriander and serve with ghee-fried rice. Serves 6-8

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