Ingredients

The following ingredients have 3 Servings
  • 1/2 kg Mutton (Curry cut)
  • 1/2 cup Hung Curd
  • 2 tsp Ginger Garlic paste
  • 1 tbsp Mustard Oil
  • 3 tbsp Mustard Oil
  • 2 Bay Leaves
  • 2 Black Cardamom
  • 3-4 Green Cardamom
  • 1 inch Cinnamon
  • 2-3 Cloves
  • 3-4 Dry Red Chillies
  • 1 tsp Sugar
  • 1 and 1/2 cup Onion (Thinly Sliced)
  • 1 tsp Ginger (Chopped)
  • 1 tsp Garlic (Chopped)
  • 1/2 cup Tomato (Chopped)
  • 1-2 Potatoes (Peeled and cut into large chunks)
  • 2 tsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 2 tsp Kashmiri Red Chilli Powder
  • 1 tsp Cumin Powder
  • Salt to taste
  • 1/2 tsp Garam Masala Powder
  • 2 tbsp Lemon Juice
  • 2 tbsp Fresh Coriander (Chopped)

Instruction

  • Mix all the ingredients for the marinade and marinate the mutton for 3-4 hours.
  • Heat mustard oil in a pressure cooker.
  • Slightly crush black cardamom, green cardamom, cinnamon and cloves.
  • When the oil is hot, add bay leaf, crushed garam masala, dry red chillies and sugar and fry for a few seconds.
  • Add onion and fry until slightly browned.
  • Add ginger and garlic and fry until nicely browned.
  • Now add tomatoes and cook for 2 minutes.
  • Add the mutton pieces and potatoes along with the marinade and fry for 5-6 minutes on high heat.
  • Add coriander powder, turmeric powder, red chilli powder, cumin powder and salt and cook for 2-3 minutes.
  • Now add a cup of water and pressure cook until mutton is done.
  • Remove the pressure cooker from heat and let the pressure release.
  • Open the lid and add garam masala powder and lemon juice and mix well.
  • Cook for another 3-4 minutes until the gravy is slightly thickened.
  • Garnish with fresh coriander.
  • Serve hot with nay Indian bread.