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Ingredients
- 1 teaspoon Turmeric - 1 teaspoon
- 3 teaspoons Oil - 3 teaspoons
- 1 teaspoon Fennel Seeds - 1 teaspoon
- 1 Bayleaf - 1
- 1 Cinnamon Stick - 1
- 3 Cardamom Pods - 3
- 4 Cloves - 4
- 1 Slit green chilli lengthwise - 1
- 3 Finely chopped onions - 3 large
- 1 tablespoon Ginger Garlic Paste - 1each
- 5 Finely chopped tomatoes - 5
- 1 teaspoon Coriander powder - 1 teaspoon
- teaspoons Meat/curry powder of your choice - 4
- 2 quartered Potatoes - 2 quartered
- 1 teaspoon Garam masala - 1 teaspoon
- 1 1/2 teaspoon Kasuri methi - 1 ½
- 1 teaspoon Ghee or Butter - 1 teaspoon
- 1 salt Salt - 1 teaspoon
Ingredients
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Instructions
- Wash the mutton. Marinade the pieces with turmeric powder and let it rest.
- In a medium-sized pressure cooker, add oil, bay leaf, fennel seeds, cinnamon stick, cardamom and cloves. Sauté for 3-4 minutes.
- Then add green chilly, onions, along with ginger and garlic paste. Stir well on a low flame.
- Sauté until the onions turn translucent.
- Now add tomatoes, curry masala, and coriander powder. Stir for about 3-4 minutes until the tomatoes are smudgy.
- Add mutton pieces, potatoes and half a cup of water.
- Close the lid and let it cook on a medium-high flame for about 25-35 minutes.
- Once done, let the pressure escape naturally, so there is no loss of flavor.
- Check if the meat is soft and tender. Simmer for another 5-10 minutes.
- Garnish with finely chopped coriander.