1. Material preparation, onion diced, potatoes diced, various spices prepared aside
2. Cut the lamb into small pieces, wash and dry
3. Heat oil in a thick-bottomed saucepan, add cinnamon, cardamom, bay leaf, black pepper and cloves, and saute until fragrant. Then add chopped purple onion and fry until the onion is translucent. Add ginger and garlic. Stir-fry for about 10 minutes or until the onion and ingredients turn brownish red.
4. Sprinkle all the salad powder (including turmeric powder, Indian masala powder, coriander powder, fennel powder and red pepper powder). The material will gradually become brown.
5. Add concentrated tomato sauce and keep stirring until the water is dry and the oil oozes out. Add the lamb and continue to stir until all the moisture is collected. Cover the pot, lower the heat, and still stir from time to time.
6. When the oil starts to seep and the lamb has dried and turned dark, add 2 cups of water. After boiling, turn down the heat. Cover the pot and simmer for at least half an hour after adding salt.
7. When the water has been absorbed, add the last 2 cups of water and the diced potatoes, and cook for another hour, or until the lamb is soft and smooth.
8. The cooked mutton is mixed with thick soup and rice.
Tips:It is best to use fresh tomatoes instead of ketchup. Today I tried to make it with tomato sauce, it is not easy to fry the oil out. If you use fresh tomatoes, cut 2 into small pieces and the steps are the same.
