- Mutton: 500gm
- Onion: 200 gm
- Tomato: 1 Medium
- Chilly- powder: 1 Teaspoon
- Coriander powder: 1 Teaspoon
- Turmeric powder: 1 Teaspoon
- Bay leaves: 2 no.
- Cloves: 4 no.
- Garam masala powder: 1 teaspoon
- Garlic pods: 4 no.
- Ginger: 2 Teaspoon (paste)
- Oil: 4-5 Tablespoon
- Salt: 1 Tablespoon (as per taste)
- Cumin seed: 1 Teaspoon
- Ghee: 1 Teaspoon (optional)
- Water: 350 ml
- Clean and wash mutton.
- Clean garlic pods.
- Cut onion and tomatoes into small pieces.
- Put oil in the pressure-cooker. Heat the oil till smoke is coming.
- Put clove, bay leaf, cumin seed and 4 pods of garlic, fry till garlic pod become light brown.
- Add onion and brown on high flame. (About 7-10 minutes)
- Add chopped tomato, ginger paste, and fry it about 3-5 minutes.
- Add mutton, chilly, coriander powder. Reduce to low flame.
- Fry mutton till liquid dries up (about half an hour).
- Add salt and continue to roast for another 5 minutes.
- Add hot water. Close lid and bring to full cooking pressure.
- Reduce to lower heat and cook for10-12 minutes.
- Allow cooker to cool.
- Add Garam masala powder ghee and chopped coriander leaves.
- Serve hot with basmati rice.
Among the numerous styles of cooking mutton, the simple pressure cooked home-made mutton is a favorite to my family since it always brings back the familiarity of style, taste and aroma that they always relate to.
Not to understate, the simplicity with which this recipe is cooked makes it a frequent flyer on the dining table. Garnered with rich spices and tangy whole garlic in the thick gravy, it blends beautifully with buttered flat breads/rotis or with hot steamed rice.