Serves 6-7
Ingredients
1 kg mutton, curry cuts
3 medium sized tomatoes, diced
2 large onions, diced
3 green chillies, slit lengthwise
5 cloves
3" cinnamon sticks
8-10 cardamom
3 tbsps minced ginger and garlic + 1 tbsp fresh ginger, pound
2-3 tsps kashmiri chili powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
handful of fresh coriander, chopped
1 tsp salt, add more as per taste
2 tbsps oil
Water, add accordingly
Grated coconut paste, optional
Method
Marinate meat with chili powder, turmeric powder and salt. Keep it to rest overnight or for 2 hours at least.
In a pressure cooker, add oil, bring it to heat, saute cinnamon, cloves, cardamom, then add the onions and saute on low heat for 10 minutes, add the ginger and garlic paste and saute again for 3 minutes on low heat.
Add the tomatoes and fry for 20 minutes on low heat. then add the mutton pieces and fry them with another tablespoon of fresh ginger for 5 minutes on high heat. Pour in water to only cover the meat and cover the cooker. Cooke till it release 2 to 3 whistles. You may cook for more number of whistles depending on the toughness of meat or reduce the number of whistles if the meat available locally is tender.
Once cooked, remove from heat, allow all the steam to pass before opening the cooker. Remove lid and place the cooker back on the stove on high flame, thus cooking the meat further to reduce the stock. Sprinkle the cumin powder and coriander powder and check for salt, stir for 10 minutes along with the grated coconut (the grated coconut is optional) on high heat. Add chilies and coriander, reduce heat to medium and let it brew for 10 minutes. Reduce it to the desired consistency of curry. Turn stove off and serve.
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