Parsee Alpaca & Potato Curry Masala - cooking recipe

Ingredients

2 kg alpaca meat (osso bucco cut)
120 g ghee
1 finely chopped onion
2 tablespoons garlic paste
2 tablespoons ginger paste
400 g chopped tomatoes
2 carrots, chopped
70 g spices
4 cups coconut cream
2 teaspoons salt
400 g potatoes
400 g firm panir
4 cups rice
1/2 cup flour
1 tablespoon spices

Preparation

Coat the meat in the coating mix (last two ingredients).
In a saucepan melt the ghee.
Add the onions, garlic, ginger and carrots and fry until golden brown.
Add the Parsee Chicken and Potato Curry Masala and cook until aromatic, approximately 1 minute, stirring well.
Add the Alpacca to the pan cooking on high heat until the meat is lightly browned. Then add the paneer.
Add the coconut cream, tomatoes and salt to the pan and bring to the boil and simmer covered until the meat is tender.
Reduce the liquid by simmering with the lid off until the desired consistency is reached.
Slice and fry the potato slices, then garnish the curry with them and serve on rice.