Marination Make a mixture of turmeric, coriander powder, cumin powder, chilly paste,and lime juice.
Marinate the mutton with the mix and let it rest for 45mins to an hour in the fridge. Smoked tea preparation.
Bring 3cups of water to boil. When steaming hot drop, add 2tbsp of smoked tea leaves and brew for further 2 to 3 mins.
Strain the tea and set aside Mutton preparation Temper the mustard oil with bayleaves, cardamom and cinnamon.
Add the sliced onions and sautee it to a nice brown colour. Add the ginger garlic paste, cook on a medium heat till the spices are well cooked.
Add half a cup of the tea to cook the spices properly or to avoid sticking to the bottom of the wok.
Add in the marinated mutton, mix well and cook it on low to medium heat, while adding the tea liquor every 7 to 10 odd mins or whenever oil starts to ooze out from the sides.
Repeat this untill the mutton is around 80% cooked.
Then add in half a cup of warm water and pressure cook for 2 whistles, just to ensure that the mutton is 100% cooked, tender and juicy.
