Mutton Curry

Ingredients

• • Mutton - ½ kg
• • Onions (prepare: grounded to a paste) - 3
• • Chilly powder - ½ teaspoon
• • Ginger-garlic paste - 2 tablespoons
• • Tomato (chopped) - 1
• • Tej patta - 1
• • Coriander leaves (for garnishing) - a few

Ingredients For Marination

• • Curd (thick) - ½ cup
• • Salt - 1 teaspoon
• • Haldis - ½ teaspoon
• • Dhania powder - 2 teaspoons

Ingredients For Khara Masala Paste

• • Dalchini/Cinnamon stick - 1 inch
• • Moti elaichis/Brown cardamoms - 2
• • Choti elaichis/Green cardamoms - 2
• • Laungs/Cloves - 4
• • Saboot kali mirches/Pepper corns - 4
• • Whole dry red chillies - 3

Method

• 1. Grind all the khara masalas with a little water to a smooth wet paste.
• 2. Rub curd, salt, dhania & haldi on the chicken pieces and marinate for ½ hour.
• 3. Heat 4-5 Tablespoon oil in a pressure cooker. Add tej patta.
• 4. Add onion paste. Cook until golden brown.
• 5. Add 2 Tablespoon water immediately to avoid onions from over browning. Reduce heat.
• 6. Add ½ Teaspoon chilly powder. It gives colour to the masala.
• 7. Add ginger-garlic paste. Cook for 1 minute.
• 8. Add the tomato, cook until oil separates and the tomatoes are well blended with the onions.
• 9. Add mutton & wet ground masala.
• 10. Roast the mutton well on medium heat until golden brown and dry, and the liquid should evaporate which the mutton has left.
• 11. Add 2 cups of water. Pressure cook to give 2 whistles.
• 12. Reduce flame and cook further for 4-5 minutes. Remove from fire.
• 13. Check for tenderness. Serve sprinkled with fresh coriander.