Ingredients:
~ 1 kg
tendor mutton cut in 1” pcs
~ 3 medium
sized potato peeled and cut into halves
~ 3 tbsp
Mustard Oil for cooking (can use sunflower/canola oil instead)
~ 3 medium
sized onions
~ 8 -10
cloves of garlic minced
~ 1” ginger
minced
~ 1 bay
leaf
~ ½”
cinnamon stick
~ 3 cloves
~ 1 tsp
cinnamon powder
~ 1 tsp
Garam Masala or meat masala
~ ½ tsp
sugar
~ Salt to
taste
~ ¼ tsp
Haldi (turmeric)
~ ½ tsp
red-chilli powder (or as desired)
~ 1 small
tomato pureed or diced
~ 1 dry red
chili
Method:
~ Marinate
the mutton with 1 tsp turmeric powder, ½ tsp salt and keep aside
~ Make a
smooth paste of onion, ginger and garlic
~ Heat up a
Kadhai or any heavy bottom Pan, preferably a non-stick pan which would
marginally reduce the amount of oil used.
~ Add 2-3
tbsp of cooking oil
~ Add a dry
red chilly, cinnamon stick, cloves and bay-leaf
~ Add sugar
to it ( as it gives colour to the gravy)
~ Add the
onion paste and cook it till translucent (abt 5-7 mins)
~ Add
ginger-garlic paste and cook it well
~ Add
turmeric, garam masala, red chili powder and salt
~ When the
above paste starts to leave oil, add the tomato puree and roast well
~ Add the
marinated mutton at this point and stir well so tht the masala blends in with
the mutton.
~ Add
cinnamon powder to the mutton.
~ Cook the
mutton on medium heat with occasionally stirring till oil starts to separate
and you can smell the aroma.
~ Add in
the tomatoes (alternatively u can sauté the tomato in oil separately and add at
the end).
~ Transfer
the above mixture to a pressure cooker and add water till it covers the mutton.
( the amount of water depends on the thickness of the gravy preferred).
~ Cook it
till the cooker blows a whistle, then lower the flame to low and let it cook
for 15-20 mins or till the mutton is cooked.
~ Open the
cooker only when the pressure settles down and check for tenderness of the
mutton, consistency of the gravy and salt.
~
Alternatively, you can take the pressure out after one whistle, remove the
potatoes from the mutton, since the potatoes cook faster and re-pressure the
mutton for 15-20 mins on low flame.
~ Garnish
it with cilantro if desired and serve hot with steamed rice.
