Ingredients:
Mutton – 250 gms, cut into bite-sized pieces
Curd – 3/4 cup, smooth
Ghee – 4 tblsp
Cinnamon – 1 one inch stick
Black Cardamoms – 2
Bay Leaf – 1
Onions – 1 cup, chopped
Ginger Garlic Paste – 1 tsp
Tomatoes – 1 cup, chopped
Turmeric Powder – 1/2 tsp
Garam Masala Powder – 3/4 tsp
Red Chilli Powder – 3/4 tsp
Salt as per taste
Coriander Leaves – few, chopped
Method:
1. Combine whisked curd and salt in a bowl.
2. Add the mutton pieces and marinate for 2 to 3 hours.
3. Heat ghee in a pressure cooker.
4. Add cinnamon, black cardamoms and bay leaves.
5. Fry for 10 seconds and add chopped onions.
6. Fry till onions turn light brown.
7. Add the ginger garlic paste, turmeric powder, garam masala powder, red chilli powder and chopped tomatoes.
8. Cook for a few minutes till well mixed.
9. Add the mutton pieces with the marinade and stir well.
10. Add 3/4 to 1 cup of water and mix well.
11. Close the lid and pressure cook till 2 whistles.
12. Reduce flame and keep on low heat for 10 to 30 minutes.
13. Remove and stir well.
14. Garnish wth coriander leaves.
15. Serve hot with rotis.
image credit: shruti
