Mutton curry is a must on the menu whenever there is a party.. Served with Puri or Bagara Rice it is definitely a crowd pleaser :) There are many variations to this recipe. This is the most basic one that I typically make..
2 lbs Mutton (tender goat meat / lamb meat)
2 Tbsp Ginger Garlic paste
3 Tbsp Yoghurt/Curd
2 tsp Red Chilli powder
1/2 tsp turmeric
1 Tbsp Coriander powder
3 Whole cardomom
1 Tbsp Dry coconut powder
2 tsp Black pepper powder
You can substitute the above with the regular GARAM MASALA also. I like to use this because its somewhat more healthy :)
1 Tbsp Oil
1 large Red Onion
Salt to taste
Wash the mutton thoroughly a few times. Then, add all the ingredients for marinade and marinate atleast for 30 mins.
Chop the red onion. You may choose to puree it also.
Heat the pressure cooker pan, add the oil, when its hot, add the cloves and cardomom. Then add the onion and stir to avoid sticking to the bottom of the pan. Saute the onions about 5-10 minutes until they are golden brown in color.
Now, add in the marinated mutton. Stir again. Stir the whole mixture for about 5 minutes. Add 1/2 cup of water. Cover the pressure cooker with lid and put the whistle weight on it and let it cook. Let the pressure cooker cool before you open it.
TIP: How many whistles you let it cook depends on how tender the mutton is. If it is very tender, 2-3 whistles should suffice. But i find myself, averaging about 7/8 mostly. If its undercooked when you take it out, you can cover the pressure cooker again and let it cook more. But be sure not to overcook it. IF this whole pressure cooker thing seems tricky, you can cook the mutton regularly in a pan too. It will just take more time to cook.
After its done, turn on the heat again and add the salt, coriander powder, black pepper powder and dry coconut powder. Stir and let it simmer until the desired consistency is reached. Garnish with coriander and sprinkle some lime juice if you like.
Serve hot with Rice/Chapathi/Puri. Serves 4 people.
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