Mutton curry with potatos and drumsticks

I will never forget the time when my son was a little over three years of age. I was working in a national daily and as usual the rush to go out on assignments and take care of meals for the kid. One of those rare days when I reached home a bit late and I knew my son was waiting for me to rustle up his favorite meal. Nothing special, a plain simple rice pressure cooked with lots of tomatos, cumin, ghee and salt to taste. But I wanted to make something quick and easy for him. I decided to open a Maggi noodle pack and cook it. As we all know it takes just about two minutes to cook Maggi and the seasoning is in there. I might have wanted to create something special and might have felt guilty about serving my son such a simple fare. I do not remember what was going on in my mind on that day, I decided to add vegetables and in about 10 minutes, his dinner was ready and I served him few spoonfuls and I tried some as the aroma wafting was making me hungry too. The moment I put a spoonful in my mouth, I spat it out. I could taste nothing but salt. I still do not understand how I could mess up cooking Maggi noodles? We all learn from our mistakes and as for me, I am still learning. 
I am not an excellent cook, I would call myself an experimental cook. I love spices. Cumin, mustard powder, star anise, fennel, green chillis, coriander, etc. I usually look at spice rack first and then peek into the refrigerator. 
Today, I decided to use this excellent vegetable called drumstick in a curry. First I planned on making a stew with drumstick and potatos. Later on decided to make a mutton curry with these vegetables in it. 

                                      Drumstick and add 10 baby potatos, or regular
                                      Medium sized potatos cut into quarters 
                           

                                      Two small pcs of cinnamon, 2 cloves, 1/2tsp 
                                      Peppercorns, 2 flakes of mace, one star anise
                                      4 dried-red-chillis

                                      Heat 2 tbs oil in a heavy bottomed pan and add
                                      the spice mix, 1/2tsp turmeric powder and fry 
                                      the tender lamb pieces for 10 to 12 minutes.
                                       Take the spices and the lamb pieces out and 
                                       add one tbs oil and fry finely chopped 3 med
                                       sized onions and six flakes of garlic. 
                                       add the fried lamb pieces and
                                       cook till the meat is 3/4th cooked. Add the 
                                      potatos, drumstick pieces and 2 chopped 
                                      tomatos and salt to taste. (If you want the
                                      curry extra spicy, you may add
                                       1/2 tsp of chilli powder.)   

                                      Cook till the vegetables get tender.
                                      Meat should be falling off the bone by now. 
                                      If not, cook it for some more time. 
                                      Garnish with fresh coriander and serve. 
                      
                                   
Ranga Rajah