Al-Qalam 
Recipe by Rohann Chetty – @thisbrownmom
Ingredients:
• 2 kg mutton pieces (lamb, on the bone)
• 1/4 cup cooking oil
• 1 large onion, finely diced
• 2 cinnamon sticks
• 4 cloves
• 1-star aniseed
• 6 elaichi (cardamom pods)
• 2 bay leaves
• 2 sprigs of curry leaves
• 3 sprigs chopped coriander
• 1.5 tbsp green masala
• 3 tbsp Kashmiri masala (or to taste)
• 2 tbsp Rombo Rossi masala (or to taste)
• 1 heaped tsp turmeric
• 1 tbsp garam masala
• 3/4 tbsp Dhaniya/jeera
• 1 tsp ground fennel seeds/soomph
• 3 Roma/jam tomatoes, grated or pureed
• 4-5 up-to-date or soft cooking potatoes, quartered
• Salt to taste
• Few coriander leaves for garnishing (optional)
• Water as needed
Instructions:
1. On medium heat, add whole spices and fry for a few seconds.
2. Then add onion, curry leaves, chopped coriander, and sauté until the onion is translucent and slightly brown.
3. Add green masala and sauté for a minute.
4. Add masalas and turmeric, and fry for a few seconds.
5. Add the meat, allowing it to coat the spices, and fry for about 5 minutes. Season with salt.
6. Add tomatoes and allow to braise for as long as there is liquid, on low heat (around 15 minutes), then add boiled water about 2 cups, or as needed.
7. Cover and cook for about 50-60 minutes, depending on your location, cooking times may vary.
8. Depending on the grade of potatoes, add them 3/4 of the way through the cooking time, or pre-boil and add them 10 minutes before the curry is completely cooked.
9. Important step for the perfect gravy: When the meat is tender and the potatoes have softened and started to burst, a gravy will start to form. Before the oil starts to settle, switch off the heat to prevent the curry from drying out. Allow it to stand for a bit, the residual heat will continue to thicken the gravy. When adding the potatoes, gently flip them to ensure each side has a chance to simmer in the liquid. Do not stir the potatoes around vigorously to prevent them from breaking apart.
