PREPARATION

1. In a bowl add 5 dry red chili, 80 millilters water and soak for 20 minutes.
2. Now, take 800 grams lamb in a mixing bowl, add 1 teaspoon kosher salt, 1/4 teaspoon white pepper powder and marinate for 20 minutes.
3. In a pan add 1 teaspoon cumin seeds, 1 tablespoon coriander seeds, 3 pods cardamom, 4 pods cloves, 1 cinnamon stick and 1/4 teaspoon mace, stir and dry roast all ingredients.
4. Transfer it into a grinder and grind into a powder.
5. In a bowl add, 110 grams onion, soaked dry red chilies, 1 tablespoon garlic, 1 tablespoon ginger, 2 stalks dry lemongrass, 1 1/2 tablespoon roasted peanuts and 70 milliliters water.
6. Transfer the ingredients into blender and blend into smooth paste.
7. Heat 2 tablespoons oil in wok and add marinated lamb.
8. Sauté for 12-15 minutes on a medium heat.
9. In another wok, heat 2 teaspoons oil, add 3 pods cardamom, 1 star anise, 1 bay leaf, and stir.
10. Now, add 50 grams onion and sauté it till translucent.
11. Then, add blended paste and cook for 5-6 minutes.
12. Now, add sautéed lamb, mix once and add 400 milliliters coconut milk and stir well.
13. Cover the lid and cook for 35-40 minutes.
14. Remove the lid and give it a nice stir.
15. Now, add prepared blended masala, 1 teaspoon kosher salt, 1/4 teaspoon white pepper powder, 1/4 teaspoon nutmeg powder, and mix well.
16. Then add 230 grams diced potatoes and stir well.
17. Add 1 litre mutton stock and mix.
18. Cover the lid and cook for 40-45 minutes.
19. Remove the lid, stir once and add 2 1/2 tablespoons fish sauce, 50 grams tamarind paste and stir it properly.
20. Add 1 tablespoon brown sugar, 1 1/2 tablespoons roasted peanuts and mix well.
21. Garnish with chopped red chilies.
22. Serve hot.