3tablespoonMustard OilUse any oil if this is not available.
2-3Green ChilliSlit into half
2teaspoonKashmiri Red Chilli Powder
Salt to taste
½teaspoonGaram Masala Powder
Heat mustard oil in a pressure cooker.
Add cinnamon, cloves, black peppercorn and bay leaf and let them crackle for a few seconds.
Now add onion and fry until slightly browned.
Add ginger paste and garlic paste and fry until onions turns nicely browned.
Transfer the mutton in the pressure cooker and fry on high heat for 4-5 minutes.
Add curd and tomato and cook for 2-3 minutes.
Add green chillies, coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder, salt to taste and garam masala powder.
Finally add ½ cup water and pressure cook until mutton is cooked.
Remove the cooker from heat and let the pressure release.
Add kauri methi and lemon juice and mix well.
Garnish with fresh coriander.
Serve hot with rice or roti.
Use the best quality Mutton from a trusted butchery. The cut of the meat makes a lot of difference in taste and an experienced person only knows how to cut the meat properly.You can also make this recipe on low flame and instead of cooking it in a pressure cooker, cook it covered on low flame for 60-70 minutes. The taste will be different.Do not add a lot of water in the pressure cooker before closing it. The mutton will release it's own water and if you also add too much water, the curry will be very runny.Add the mutton in the pressure cooker before adding yogurt or tomato and fry it well on high heat to sear the meat. This will keep the juices locked in the mutton and it will be very flavourful.From what I have learned from my elders, the colour of the fried onions decides the colour of the final curry. Do not hurry in frying the onions. Fry until they are nicely browned. Do it on medium heat otherwise the onions will burn and the flavour will not be good.