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Preparation Time : 30
Cook Time : 30
Total Time : 60
mutton on bone - 1 kg
mustard oil - 1/2 cup
onions - 2 cups finely chopped
tomatoes - 1 & 1/4 cups finely chopped
garlic - 10 big cloves, finely crushed
garlic - 1 & 1/4 inch, julienned
curd/dahi - 3/4 cup, whisked
turmeric - 1/2 tsp
red chili powder - 1/2 tbsp
everest meat masala - 1 & 1/2 tbsp
coriander powder - 2 tsp
garam masala - 1/2 tsp
salt - 2 tsp or to taste
kasoori methi - 2 tsp
coriander leaves - 2-3 tbsp
mint - 2-3 tbsp
green chilies - 5, slit
cinnamon - 1 inch
bay leaves - 3
black cardamoms - 3
black peppercorns - 20
cloves - 3
cumin seeds - 1 tsp
Marinade the mutton with salt, turmeric, curd, garlic, and ginger and let it rest for half an hour in fridge.
Heat mustard oil in a pressure cooker till it smokes. Turn the heat off and let it cool down a bit. Add the whole spices. Turn the heat back on and give it a stir.
Add the onions and cook them until they turn pink.
Add the marinated mutton and saute it for a few minutes.
Add tomatoes and cook until they are soft.
Add all the powdered spices. Adjust the salt. Give the mutton curry a mix.
The water from mutton and curd was enough for my pressure cooker. You may add more water if you need to. Pressure cook the mutton until it's done. Mine needed 8 whistles.
Turn the heat off and let the pressure subside.
Open the cooker and turn the heat on. Finish the mutton curry with fresh coriander, kasoori methi, garam masala, and slit green chilies. Let it simmer for 2-3 minutes.
Mutton curry recipe is ready. It is moderately spicy and can be served with roti and rice. Enjoy!
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