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Duck curry with Ash Gourd

Ingredients:
Duck meat – 1 kg
Ash gourd – 2 kg (with skin and seeds; remove both before cooking)
Potatoes – 4–5
Tomatoes – 5
Onions – 4
Ginger – 1 knob
Garlic – 2 bulbs
Whole dry red chillies – 12 (grind 10 into paste, keep 2 whole or crushed)
Tej patta (bay leaf) – 2
Whole black pepper – 10
Green cardamom – 6
Black cardamom – 1
Cinnamon sticks – 2
Cloves – 10
Red chilli powder – 1 tsp (optional, to increase spice level)
Turmeric powder – 1 tsp
Coriander powder – 1 tsp
Black pepper powder – 2 tsp
Panch phoran – 2 tsp
Salt – to taste
Mustard oil – 3–4 tbsp
Fresh coriander – for garnish

Instructions:
Prep:
Remove skin and seeds from ash gourd, then cut into cubes.
Cube potatoes.
Make a paste from ginger and garlic.
Grind 10 of the dry chillies into a paste.

Start the Base:
Heat mustard oil in a pan.
Add sliced onions, ginger-garlic paste, tej patta, whole spices (pepper, cardamoms, cinnamon, cloves), salt, and turmeric powder.
Sauté for about 3 minutes until aromatic and onions begin to soften.

Add Main Ingredients:
Add duck meat, potatoes, ash gourd, coriander powder, black pepper powder, panch phoran, and the chilli paste.
Mix thoroughly and cook uncovered for 5 minutes.

Tomatoes & Cooking:
Add chopped tomatoes.
Cook for 15 minutes, stirring occasionally to prevent sticking.

Simmer:
Add about 4 cups of water.
Cover and simmer for 30 minutes.
After 20 minutes, check seasoning and adjust with red chilli powder, black pepper powder, and salt if needed.

Finish:
Garnish with fresh coriander.
Serve hot with steamed rice, a wedge of lime, and optionally, a side of ghost pepper and tomato chutney.