Ingredients
2 lb mutton, cut into small pieces
2 large onions, chopped
1 tomato, chopped
2 green chillies, slit lengthwise
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tbsp chopped coriander leaves
3 cloves
2 cinnamon sticks
2 cardamom pods
a twig of curry leaves
salt to taste
2 tbsp coconut oil
1/4 tsp pepper powder
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1 tsp mutton masala powder/garam masala
To pressure cook
1/4 tsp cumin seeds
1/4 tsp red chilli powder
1 pinch turmeric powder
1/4 tsp ginger paste
1/4 tsp garlic paste
6 nos whole black pepper
1/2 tomato, sliced
water, enough to cover the mutton pieces
salt to taste
Preparation
1. In a pressure cooker, add all the ingredients mentioned in the "to pressure cook" section along with the mutton. Pressure cook in high flame for 5 whistles. Turn off the heat and allow the pressure to release.
2. In the mean time, heat oil in a kadai. Add cloves, cinnamon sticks, cardamom pods and curry leaves to it and saute for a minute.
3. To this, add chopped onions and green chillies along with ginger garlic paste and salt. Saute until it turns golden brown in color.
4. Now add the chopped tomatoes to this and saute until they become soft.
5. Add red chilli podwer, coriander powder, turmeric powder and mutton masala at this stage and saute the masala for 3 minutes in low heat.
6. Drain the cooked mutton and save the gravy for later use.
7. Now add the mutton pieces in the kadai and mix it well with the masala and saute for 5 minutes in medium heat.
8. Add half of the gravy to this and adjust the salt if required. Cook in medium flame till the gravy becomes dry stirring occasionally.
9. Add the remaining gravy at this stage and cook in high flame till the gravy becomes dry stirring continuously.
10. Once the gravy is thick, add the chopped coriander leaves, pepper powder and cumin powder. Mix well and turn off the heat.
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