Heat half the quantity of oil and fry the arbi pieces till alight golden brown.
Remove and keep aside. In the same oil, add the mutton pieces and fry till all the water evaporates.
Mix in the spices, ginger garlic paste and the salt and stir fry on medium heat stirring from time to time. Add the remaining oil from time to time. Cook till a fine aroma rises.
Mix in the tomato puree and stir gently. Now mix in the arbi pieces and add two cups water.
Cover with a lid and cook on low fire till the mutton pieces are tender and the preparation has only little gravy.
You could add a little more water if the mutton pieces are not tender.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.