Serves - 4 -6
Ginger and Garlic Grated - 1 tsp each.
Mutton - 400 g
Curd - 2 tbsp
Turmeric powder - 1/2 tsp
salt a little
Tomato - 1 big one or 2 med ones
Cashew nuts - 1 tbsp
Cardamom - 2
Cloves - 3
Cinnamom - 1 big piece
Bayleaf - 1
Onions - 1 large( finely chopped)
Coriander powder - 3/4 tbsp
Chilli Powder - 1/2 tbsp
Garam Masala Powder - 1/2 tsp
Ginger garlic paste(coarse ) - 2 tsp
Coconut milk - 3 - 4 tbsp(optional)
Oil - 2 tbsp
salt as needed
-Marinate the Mutton with the yogurt,turmeric powder and ginger garlic for at least 1 hours,you can also marinate it overnight in the refrigerator.
-In a small vessel add the roughly chopped tomatoes and the cashew nuts and add half a cup of water or more.Let the mixture cook for 5 - 7 minutes.Let it cook and grind to a fine paste.
-To a pressure cooker on medium heat add the oil and when it heats up add the cardamom,cloves and cinnamon and saute it for a few seconds.
-Then add the onion and fry it on a low flame with a pinch of salt for 5 - 10 minutes until they are well browned.Add the ginger garlic paste and fry for a minute,Add the powder and saute for a minute.
-Then add the mutton pieces and some salt and saute for 5 minutes until they are browned.You can add a little water if it gets too dry.
-Add the tomato and cashew puree and saute for a minute,add the bay leaves and add salt it needed.Add about 1/2 - 3/4th cup of water and mix well.
-Now close the pressure cooker and cook until it whistles once on medium flame and for 10 - 20 minutes on low flame(until it's well cooked and soft).The cooking time will be lesser if you have marinated it overnight.
-Take the pressure cooker off the stove and let it cool for a bit.Remove the lid and add the coconut milk and let it simmer for 5 minutes. Done !
Thanks for stopping by ! Happy Cooking !