WHISKAFFAIR'S
Rinse the mutton well with water and drain well. Add it to a large bowl.
Add yogurt, ginger garlic paste, garam masala powder, lime juice, salt, and fried onion to the bowl and mix well to coat the pieces with the marinade.
Cover the bowl and refrigerate for 2-3 hours.
Cover the bowl and refrigerate for 2-3 hours.
Heat 5-6 cups of water in a large pot over high heat.
When the water comes to a boil, add sugar to it.
Add the washed greens and chilies to the pot and cook for 2 minutes.
Remove the pot from heat. Drain the water and run the greens immediately under cold water. Drain nicely. Transfer the blanched greens to a blender and blend to make a smooth paste.
Keep the green paste aside.
Heat mustard oil in a pressure cooker over medium-high heat. Once the oil is hot, add cloves, black peppercorns, black cardamoms, and cinnamon and fry for 20 seconds.
Add onions and fry until they turn golden brown in color, stirring frequently (10-12 minutes).
Add the marinated meat along with the marinade and saute for 3-4 minutes.
Now add pureed tomatoes and cook for another minute, stirring occasionally.
Add coriander powder, turmeric powder, chili powder, and cumin powder and mix well.
Add ¼ cup of water and saute for 2-3 minutes.
Now add 1 cup of water and close the lid of the cooker. Pressure cook for 1 whistle on high heat. Reduce the heat to low and cook for 25 minutes.
Remove the cooker from the heat and let the pressure release naturally. Open the lid. Add the green paste and dill leaves and cook again for 3-4 minutes over medium heat.
Add ghee and mix well. Remove the cooker from heat.
Heat ghee in a pan over medium-high heat. Once the ghee is hot, add cumin seeds, red chilies, and ginger and let them crackle for 6-8 seconds.
Pour the tempering over the mutton and mix well. Check for salt and add more if needed.
Transfer the curry to the serving bowl and garnish with fried onions. Serve hot!