Papeta Ma Gosht Athwa Murghi
|Lamb leg/1 1/2 kilogram chicken, jointed||1 Kilogram, cut into pieces with bone (or shoulder)|
|Potatoes||8 Large, peeled and cut in half, lengthwise|
|Ginger piece||2 1⁄2 Inch, ground|
|Garlic pods||1 1⁄2 , ground|
|Turmeric powder||1 Teaspoon|
|Cumin seeds||2 Teaspoon, dry roasted and ground|
|Oil||1⁄4 Cup (4 tbs) (extra for frying potatoes)|
Mix ginger and garlic and all spices together and rub into meat or chicken.
Leave to marinate for half an hour.
Lightly fry potatoes and keep aside.
Heat ghee or oil in a pan and fry meat or chicken till light brown.
Do not overbrown.
Add green chillies and a little water to pan, cover with an inverted lid, pour water on lid and let it cook till meat or chicken is half done, adding a little water to pan as and when required.
Add potatoes and simmer till meat and potatoes are done and gravy is thick.