Nadan Mutton Roast

Ingredients

For the gravy

1 lb mutton, cut into small pieces
2 large onions, thinly sliced
3 green chillies, sliced
2 tsp ginger paste
2 tsp garlic paste
1/2 tsp chilli powder
1 tsp kashmiri chilli powder
1/2 tsp turmeric powder
31/2 tsp coriander powder
11/2 tsp garam masala
a twig of curry leaves
2 tbsp coconut oil
salt to taste

For cooking the mutton

11/2 tsp red chilli powder
1 tsp kashmiri chilli powder
1/2 tsp turmeric powder
21/2  tsp coriander powder
1 tsp pepper powder
1 tsp lemon juice
1 tsp coconut oil
salt to taste
water as required to make a smooth paste

Preparation

1. Wash the mutton pieces well and pat them dry using a paper towel.

2. Mix all the ingredients mentioned in  the "for cooking the mutton" section and make a smooth paste.

3. Marinate the mutton pieces with this and keep aside for 10 minutes.

4. Pressure cook the mutton until it is cooked well. (Do not add water. I had cooked the mutton in low heat for 6-7 whistles). Keep aside.

5. Heat oil in a kadai and add the sliced onions along with curry leaves and salt.

6. Saute until  the onions are golden brown in color.

7. Now add ginger paste, garlic paste and the sliced green chillies and saute for another 5 minutes.

8. To this, add the chilli powder, kashmiri chilli powder, turmeric powder, coriander powder and garam masala and mix well. Saute for 2 minutes in low heat.

9. Add the mutton pieces and the water remaining in the cooker to this and mix well.

10. Cook in medium flame until the the gravy is in the right consistency. Stir in between to avoid burning. (You can make this a dry preparation or semi-gravy one).