Instructions

Making the Dry Masala Mix

Set a pan on medium heat. Dry roast all the ingredients of the “Dry Masala mix” till they turn aromatic. This should take approximately three minutes
Once all ingredients cool down, transfer them to a grinder jar and grind to a fine powder. Set that aside

Marinating the Mutton

To the mutton add 1 tbsp of crushed ginger and garlic, plain unsweetened yogurt, turmeric powder, one teaspoon of the dry Masala mix that we made, 1 teaspoon salt and 2 tablespoons mustard oil or normal cooking oil

Mix well and set aside to marinate for at least 30 minutes

Pressure cooking the mutton to tenderize it

Set your pressure cooker on medium heat and add one tablespoon cooking oil to it
Add in the marinated mutton along with two cups of water

Pressure cook the mutton until tender. The time to tenderize the mutton would depend on the kind of pressure cooker you have. Normally it takes four to five whistles or approximately 20 minutes of cooking under pressure to tenderize the meat
Once the meat is tender, separate the mutton pieces from the stock. Do not discard the mutton stock. We will use it to make the gravy

Cooking the curry

Set up an on medium heat and add 1 tbsp ghee

Once the ghee melts, add onions and sprinkle some salt
Stir fry the onions until they turn translucent. This should take approximately 5 minutes.
Add the remaining ginger garlic and stir fry for approximately 2 minutes or to the raw smell of ginger garlic is gone

Add green chilies and tomato puree
Give it a quick stir, turn down the heat and place the lid on for approximately 3 to 5 minutes
Stir fry the tomato puree until all the liquid evaporates it turns pasty and oily

Add in the remaining mutton stock and mix well
Add kashmiri red chilli powder and the rest of the dry Masala mix and give it a stir
Cover and let the gravy simmer for approximately 5 minutes till all the flavors come together

Add the mutton pieces and one tablespoon of crushed kasuri methi or dried fenugreek leaves
Mix well and add salt to the gravy if needed
Place the lid on and let the curry simmer for 5 minutes

Garnish with chopped coriander leaves
Add some freshly squeezed lime juice (optional)

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