Mutton Bone Marrow Curry

This thing about cooking mutton during weekends? I really can't compute why only during weekends. Maybe from back then? During my growing up years and mutton can only come into our food picture during weekends? I think so. Back then, for a poor family like mine, in fact, mutton dish is only once a month. Basically because mum had to stretch her dollars and cents. Mutton not affordable for us. Maybe that's why its like an automatic tuning till this day that I too decide on mutton dish for weekends. Potentially and possibly. On this particular weekend, I couldn't think of none except a thick, spicy and really bang-on Mutton Bone Marrow Curry (Mutton Parathal, Indian Mutton Meatball Curry, Mutton Soup & Mutton Kurma). Not really very much different within the context of ingredients as in for the rest of the mutton dishes I have cooked before (Dalcha, Mutton Keema, Pepper Mutton Curry & Mutton Varuval). Then again, what can be potentially different for an Indian mutton curry or even lamb curry (Lamb Rogan Josh & Lamb Kofta Curry) regardless where it originates from. Am I wrong? I don't think so. We just vary the spices and ingredients to our taste or for fitting mutton as another Indian dish style (Mutton Pepper Masala & Easy Mutton Curry)? Mutton Bone Marrow Curry? Wouldn't you agree is an absolute winning temptation? Just so inviting and packing major punches of Indian quintessential bold tastes? 

Ingredients

12 medium pieces of mutton bones 

1 tbsp ginger paste

1 tbsp shallot paste

1/2 tbsp garlic paste

Spices - 2 sticks cinnamon, 2 star anise, 4 cloves and 2 bay leaves

2 tbsp plain chilli powder 
1 tsp turmeric powder
(Note; mix chilli powder and turmeric powder with some water for a thick paste)

2 tbsp yogurt

3 sprigs curry leaves

2 sprigs coriander leaves -shredded

2 medium size potatoes - cut into medium size pieces

4 tbsp oil

Salt for taste

Method
Pressure cook bones with enough water.
Remove and keep aside.  

Heat oil and when heated, sauté spices.

Add ginger paste, garlic paste, shallot paste and chilli-turmeric paste.
Stir and cook till aromatic and oil splits.

Put in potatoes and curry leaves.
Season with salt. 
Pour about 1 cup of water.  

(Note: for more gravy, add more water) 

Stir and simmer to cook potatoes. 
Add bones, stir and simmer for another 2 to 3 minutes. 

Off the heat and gently combine in yogurt and coriander leaves. 
Cover with a lid and let it sit for about 1/2 hour (longer better, hehehe!!) so that curry is fully absorbed into the bones).