Mutton curry

Mutton curry 

INGREDIENTS

750gm Mutton (cut into medium sized pieces)

1 teaspoon Turmeric

3 tablespoons Oil

1 teaspoon cumin Seeds

1 Bayleaf

1 inch Cinnamon Stick

3–4 Cloves

1 green chilli, slit lengthwise

3 large Onions, finely chopped

1 tablespoon Ginger Garlic Paste

5 large Tomatoes, finely chopped

1 teaspoon Coriander Powder

4 tablespoons Mutton Masala

1 teaspoon garam masala

1 tablespoon Salt

METHOD

● Add turmeric to the mutton and rub all over. Set aside.

● Heat oil in a pressure cooker  and saute cumin seeds, bayleaf, cinnamon and cloves for a minute. Add green chilli, onions and ginger garlic paste. Cook this for 7-8 minutes till the onions are translucent.

● Add tomatoes, coriander powder, mutton masala (or meat masala) and salt and cook for 5 minutes till the tomatoes break down slightly. Add mutton and a cup of water and put the lid on. cook on high pressure for 30-40 minutes (5-6 whistles). let pressure release naturally.

● Once the pressure is released, open the lid and switch on the flame again. Add a little water if the gravy is too thick. Stir in garam masala and simmer for another 4-5 minutes. Check and adjust seasoning. Let the curry rest for 15 minutes before serving. Enjoy with rice or roti.