Cutting -
a. Take 3 or 4 medium sized onions, peel the skin and clean them. Now thinly slice the onions and keep them aside for marination.
b. Peel the skin of 2 medium sized potatoes and clean them. Cut each potato into half and keep them aside for pan roasting. Please note that after cutting the potatoes cook them immediately otherwise they tend to become blackish. (It is better to cut the potatoes at the time of cooking.)
c. Slit and cut 2 large green chillies and keep them aside for tempering.
Marination -
a. Clean and wash mutton pieces. Keep them in a large bowl.
b. Into the same bowl add - thinly sliced onions, 1.5 teaspoon ginger & garlic paste, 1/3 teaspoon turmeric powder, 2 teaspoons red chilli powder, 1.5 teaspoon coriander powder, 1 teaspoon dry mango powder, 1 teaspoon garam masala powder, 0.75 teaspoon black pepper powder, 7 teaspoons mustard oil, and salt to taste. Mix well by using your hands.
(I have used Kashmiri red chilli powder. This chilli powder is mildly spicy and it gives dark red colour to the dish. Traditionally mustard oil is used as it gives great flavour to the dish.You can use any other oil as per your preference.)
c. Cover it and set aside for marination for 50 mins. (You need not keep it in the fridge for marination. You can cover it and keep it outside for marination.)
Pan Roasting Potatoes -
a. In a flat pan, heat 5 teaspoons olive oil. Add the cut potato pieces and fry them for about 4-5 mins on low heat by turning all sides with the help of tongs.
b. When the potatoes turn golden brown on all sides, remove them and keep aside in a plate for later use.
Tempering and Carmelization -
a. In the same pan, in the left over oil, add all the spices for tempering - bay leaf, fennel seeds, mace strands, and black cardamom. Saute for about 1-2 mins till they start changing colour / aroma starts coming.
b. Then add the green chillies and saute for about 30 seconds.
c. Now add the sugar to the pan and carmelize it (saute the sugar till it turns into brown colour liquid).
Frying of Meat -
a. In the same pan, add the marinated meat. Mix well.
b. Continue frying the meat on low heat by sauteing it for about 25 mins without covering with lid.
Cooking of Mutton Curry -
a. Heat a pressure cooker.
b. Add the fried meat and the pan roasted potatoes.
c. Now add 450 ml mutton stock and mix well. Check and add little salt if required.
(The mutton stock gives good flavour to the dish. In the absence of mutton stock you can use plain water.)
d. Cover the lid and cook on low heat for about 25 mins or 2-3 whistles.
(Alternatively you can cook it in the same pan after adding the mutton stock and covering with a lid.)
e. Switch off and set aside to release the pressure.
(I prefer the meat completely tender so that it melts in the mouth while eating. In this type of cooking the bones also give out the jus, become tender and chewable. You can boil the meat to the consistency as per your requirement.)
Serving -
Stir well before serving. Serve as an accompaniment during main. Serve with any Indian rice or bread variety during main with other accompaniments as per your preference. Goes very well with puri/luchi, steamed rice, phulka, or plain paratha. I personally prefer to serve it by topping with boiled egg. Boiled egg goes very well with mutton curry.
*{Please Note : Cook time will vary based on the quality of meat, utensils and stove used)
