Prep Time: 15 mins
Cooking Time: 90 mins
Serves: 3 very hungry, hardcore non-vegetarians or 5 people with decent appetites
Mutton – 1 Kg (make sure it’s the cut from chest and above)
Onions – 1 Kg (sliced)
Garlic – 1 whole pod (peeled)
Ginger – 50 gms (finely chopped)
Cinnamon – 2 inch stick
Black cardamom – 4
Green cardamom – 8
Black pepper pods – 12
Cloves – 8-10
Cumin seeds – 1 tsp
Mace – 1 tsp
Bay leaves – 5
Dry red chillies – 10-15 (depending how spicy you want it to be)
Green chillies – 5 (sliced in halves)
Yogurt – 1 cup
Mustard oil – 3 tbsp
Salt to taste
- Wash the mutton properly and keep aside.
- Heat oil in a pressure cooker and not pan cause it’s easier this way if you want to pressure cook the mutton later.
- Throw in cumin seeds and add onions once they start to splutter. Fry onions till they turn pink.
- Add garlic, chopped ginger and the rest of the whole spices. Fry for another 5 minutes.
- Add mutton and mix with the masala and let it cook in the water released by the onions.
- Let the mutton cook for an hour. Add water if needed.
- After an hour add yogurt, green chillies and salt and mix well. Add more water if you need thin curry.
- Cook for another 30 mins.
- Check if the mutton is cooked. If not pressure cook it. 2 whistles will be enough.
- Let the cooker cool down before you take the lid off. Serve it with rice, roti or litti and trust me, don’t bother garnishing or plating it. It’s best eaten desi style; straight from the cooker.