INGREDIENTS
1 kg mutton curry pieces
3 bay leaves
10 whole black peppercorns
3 cardamom pods (elachi)
3 cinnamon sticks
Shah jeera (black cumin seeds)
1 tsp cumin seeds (jeera)
5 tablespoons masala
1 tablespoon Kashmiri chili powder
1 tablespoon ginger and garlic masala
1 tablespoon dhania and jeera powder
1 tsp food color
5 potatoes, peeled and cut in halves
3 grated tomatoes
1 onion, finely chopped
2 tablespoons salt
Oil for cooking
METHOD:
- Heat oil in a large, deep pan or a pressure cooker over medium heat. Add the bay leaves, black peppercorns, and cardamom pods and all whole spices. Fry them for a minute and add onions, fry until golden brown
- Then add the dry spices (masala, kashmiri powder,dhania powder, ginger and garlic masala , allow to simmer for 30 seconds
- Add mutton curry pieces to the pan and mix well to coat the mutton pieces with the spices and allow to cook on low heat for 20 minutes.
- Now, add the grated tomatoes and cook for a few minutes until they soften and release their juices.
- If using a pressure cooker, add a little water (about 1/4 cup) and close the lid. Cook on medium heat for about 20-25 minutes or until the mutton is tender. If using a regular pan, add enough water to cover the mutton pieces, then cover and simmer for about 1 to 1.5 hours, or until the mutton is tender, stirring occasionally.
- ( should you want mutton bunnies you can add 1 cup water to the cooking process for extra gravy)
- Once the mutton is 3/4 cooked, add the potato cubes to the curry and cook for another 10-15 minutes until the potatoes are soft and cooked through.
- Check for seasoning and adjust salt and spices according to your taste.
- Serve the Indian-style mutton curry hot with steamed rice, naan,unsliced bread for bunnies or roti.
Enjoy your delicious Indian-style mutton curry!
