Masala Paste (Grind the ingredients to make a paste)
1/4cupGolden fried onions
Heat oil in a pressure cooker.
Add potatoes and fry until they turn slightly brown.
Remove the potatoes on a plate.
Add black cardamom, cloves and black peppercorns in the oil and fry for a few seconds.
Add sliced onion and green chilies and fry till translucent.
Now add mutton and cook on high heat for 3-4 minutes.
Add the masala paste and cook for 2-3 minutes.
Add coriander powder, turmeric powder, Kashmiri red chilli powder, garam masala powder and salt and cook until oil starts to separate from sides of the pressure cooker.
Whisk the yogurt with all purpose flour and add it in the pan.
Add a cup of hot water and potatoes.
Cover the lid of the cooker and cook until mutton is done.
Garnish with fresh coriander.
Serve hot with steamed rice or Phulke.
Use the best quality mutton. The pieces should be pink in color and with bones.Try to use meat from the hind leg of the goat. They are the best to make curries.If you don't have a pressure cooker, you can coo this curry in a normal heavy bottom pan. Just that it will take more time for the mutton to get cooked properly.You can make the gravy soupy by adding more water to it.You can skip adding tomatoes and only add curd to this curry. If skipping tomatoes, increase the amount of curd though.Shaan brand has a Shaan Aloo Gosht Masala. You can use a tbsp of it in the recipe too for a delicious flavour.You can add some Kasuri Methi at the end for a delicious flavour.