Ingredients

• 1 kg - mutton
• 2 - onions big, sliced
• 2 - tomatoes, sliced
• 2-3 slit - green chillies
• 2 tsp - ginger-garlic paste
• 1/2 cup - curd
• 4-5 - clove
• 2-3 - cinnamon
• 3-4 - elaichi
• 2 - bay leaves
• 1/2 tsp - saunf
• 1 tsp - cumin seeds
• 1/2 tsp - methi seeds
• 1/2 tsp - turmeric powder
• 1-2 tsp - red chili powder
• 1 tsp - coriander powder
• 1 tsp - garam masala powder
• 1 tsp - cumin powder
• 1 tsp - kasoori methi powder
• 3 tsp - coriander leaves
• 3 tbsp - oil
• 1 tsp - lemon juice
• salt to taste

How to Make Mutton Curry

• Clean the mutton very well in running water.
• Marinate the mutton with curd, turmeric powder and salt and keep it aside for 1 hour.
• Grind to a paste clove, cinnamon, elaichi, bay leaves, saunf, cumin seeds and methi.
• Then heat oil in a pressure cooker.
• Saute cumin seeds for a minute.
• Then add the ground paste, ginger-garlic paste and saute until the oil separates.
• Now add sliced onions and fry until it turns golden brown.
• Then add red chilli powder, coriander powder, cumin powder, garam masala and saute well.
• Once the masala separates add the tomatoes, green chillies and mix well to form a thick gravy.
• Add a little water (may be 2 tsp).
• Once the gravy is done, add the marinated mutton pieces and mix well until all the masala gets mixed with the mutton pieces.
• Check salt and the spice.
• Add 1 cup of water to the mutton gravy and cover it with the lid.
• Allow steam to pass.
• Once the steam passes, put the weight and pressure cook for 5-7 minutes (i.e. 2 -3 whistles).
• Lower the flame after that for another 5 minutes.
• Then switch off the gas.
• Before serving, open the lid, serve the mutton into a serving bowl and garnish with chopped coriander leaves and little lemon juice for the sour taste.
• Serve hot with rice, rotis etc.