- Mutton – 1/2 kg cut in medium size and cleaned
- Curd – 5 tsp
- Mix of whole spices – (1 -2 cinnamon sticks, 2 green cardamoms, 1 tsp aniseeds , 3 tsp pepper corns) – dry roast and grind to fine powder
- Turmeric powder – 1 tsp
- Chilli powder – 2 tsp
- Coriander powder – 2 tsp
- Fresh ginger and garlic paste- 2 tsp
- 2 medium size onions – thinly sliced
- 2 green chillies – finely chopped
- 1 medium size tomato – finely chopped
- Oil as required
- Salt as required
- 1 big potato cut in big cubes
- Coriander leaves finely chopped
Marinate the meat with curd and dry roast powdered whole spices and keep it aside. In the meantime you can chop all the vegetables and set a cooker on heat.
When the cooker is hot add the oil and wait till its hot. Add ginger and garlic paste , green chillies and saute for a minute. Add the onions and cook till the onions are translucent or till few onions are slightly browned.
Now add the tomatoes and all the dry spice powders and saute till tomatoes are cooked.
Next add the marinated mutton and cook on medium flame for 10 minutes. Now close the cooker and let it cook for two minutes, this is done to bring out the flavour of the meat out. Open the lid add salt, cut potatoes and 1/4 – 1/2 cup of water depending on what consistency you require. Let it boil, close the cooker and pressure cook till cooked. This will take about 20 to 30 minutes or 5/6 whistles depending on the quality of mutton.
Remove in a kadai and boil the curry till the gravy thickens or reaches a suitable consistency.
Once done garnish with coriander leaves and serve with plain rice, pulav or parathas.