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1
Mix spices for marinade with the yoghurt and mix well with the mutton.
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2
Leave in the fridge for at least 1-2 hours but at best- overnight.
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3
After marination cook meat (together with yoghurt marinade) and bay leaf with 1/4 cup of water in a pressure cooker for 15 min or 1/2 cup of water in a normal pot for 40 min (or until the liquid barely covers the meat).
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4
Slice bell peppers lenghtwise and fry in oil.
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5
Strain and set aside.
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6
Peel potatoes, cut in 4 cubes and microwave until half-done.
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7
Fry potatoes in the same oil used for frying the bell peppers until golden.
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8
Strain and set aside.
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9
Slice onions, set the temp of your cooking range to medium heat and saute them in the same oil.
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10
Onions will be ready once they are transparent and soft.
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11
Add Garam masala and fry for 30 sec.
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12
Fry the ginger-garlic paste you prepared earlier from the ginger and garlic cloves for about a minute.
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13
Add cubed tomatoes and slit chilli peppers (remove seeds for milder taste) into the pot and stir.
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14
Cover with a lid and saute for 10 min over medium heat or until tomatoes start forming a paste with the rest.
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15
Add bell peppers, potatoes, mutton (with liquid), curry leaves and simmer over medium-to-low heat for about 40 minutes.
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16
Be careful not to overcook- meat has to be cooked, but firm.
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17
Salt to taste and sprinkle with corriander or parsley.
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18
Serve with rice or chapati.
