Pahadi Mutton Curry

Ingredients

• 500-600 gms. mutton with bones, curry cut
• 1/3 cup mustard oil
• 1 tsp. cumin seeds
• 2-3 bay leaves
• 2 dry red chilies
• 1 cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/2 mace
• 8-10 whole peppercorns
• 2 onion, chopped
• 1 inch ginger, crushed
• 4-5 garlic cloves, crushed
• 2 tomatoes, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. Kashmiri red chili powder
• 1/4 cup water
• 1/2 tsp. garam masala powder
• 2 tbsp. coriander leaves, chopped

Steps

1. Heat oil in a pan and temper with cumin seeds, bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and whole peppercorns. Sauté for a few seconds.
2. Add the onion, crushed ginger & garlic. Mix well & stir fry till light golden in color.
3. Add the tomatoes all the dry spices (except garam masala powder). Cook, covered, on a low flame till it is completely mashed and the oil separates.
4. Add the mutton & mix well so that the masala is well coated. Cover & cook till the mutton is nicely roasted & all the water has evaporated. Keep stirring at intervals.
5. Add the water.
6. Pressure cook for 15-20 minutes on a low flame after the first whistle.
7. Add the garam masala & coriander leaves. Mix well & simmer for a minute.
8. Serve with steamed rice or any flat Indian bread.