Wash the meat well and pat it dry. Peel the potatoes and cut them to size.

Marinate the meat with 3 tbsps of yoghurt, 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1 tbsp mustard oil, 2 inches fresh ginger root, peeled and made into a paste or grated, 1 & a 1/2 tbsp garlic paste and 2 green chillies made into a coarse paste.

Deep-fry the potatoes. Remove with a slotted spoon and set aside.

Heat the mustard oil in a pan.

Add the onion paste, garlic paste and ginger paste. Fry till they turn brown.

Now toss in the mutton and add Shelly’s Mutton Jhol Masala to it.

Braise the meat with the spices and stir frequently for some time to avoid it sticking to the pan. Make sure the spice mix coats the meat pieces well.

Add the warm water and the pre-fried potato chunks, sprinkle some salt to taste. Cover this with a tight fitting lid.

Cook the meat until it is almost done and tender.

Serve hot with Shelly’s Gobindobhog rice.