Frithad (chicken)

My mom left me this amazing old cookbook called the East Indian Cookery Book. Before we immigrated to North America, we had no idea we were called East Indians, this is ofcourse so we don't get confused with native Indians.

In India, East Indians are known as East Indians or East Indian Catholics and are typically Marathi-speaking, Roman Catholic ethnic group, based in and around the city of Mumbai (formerly Bombay) in the state of Maharashtra.^[2] These people are of the original Marathi ethnic group and had been evangelized by the Portuguese, while retaining much of their pre-Christian traditions. More in this on Wikipedia

East Indian recipes are long and laborious and are often kept secret for generations. Lucky for you I'm a blabber mouth. I made this Frithad with chicken, but you could easily make it with mutton or beef.

Masala paste
10 red dried chillies (kashmiri)
1 tsp cumin seeds
8 flakes garlic
1 1/2 tsp khus-khus(poppy seeds)
6 cloves
4 cardamoms(remove seeds)
11/2 tso coriander seeds
6 peppercorns
11/2 tsp sesame seeds
1 tsp turmeric
1 inch stick cinnamom
Grind the above using a little water if necessary.

4 red onions chopped
2 tomatoes chopped
1 2 x1 inch piece of tamarinf soaked in 2- 3 cups of water.
1 full chicken cut in small pieces
2 potatoes cut in small cubes
Salt

Fry the onions till golden brown. Add the masala paste, and fry for a few minutes. Add chopped tomatoes. Cooke covered for 5 mins and stir frequently. Remove the masala paste from the pan add add some more oil. Brown the chicken for a few minutes. Add the paste and cook for 5 - 10 mins covered. add salt and the tamarind water. Cook the chicken till tender stirring frequently and adding wayer and salt as required for about 20 mins. Add the potatoes and cook for another 5  mins.