Mutton Gravy

product

Mutton Gravy

Ingredients:

    • 1 kg Mutton / Lamb cut into medium sized pieces
    • 1 teaspoon Turmeric
    • 3 tablespoons Oil
    • 1 teaspoon Fennel Seeds
    • 1 Bayleaf
    • 1 inch Cinnamon Stick
    • 3-4 Cardamom Pods
    • 3-4 Cloves
    • 1 Green chilli slit lengthwise
    • 3 Onions finely chopped (large)
    • 1 tablespoon Ginger Garlic Paste
    • 5 Tomatoes finely chopped or pureed (large)
    • 1 teaspoon Coriander Powder
    • 4 tablespoons Lala's Mutton Masala or meat/curry powder of your choice
    • 2 Potatoes quartered (optional)
    • 1 teaspoon Garam masala
    • 1 tablespoon Kasuri methi optional but highly recommended
    • 1 tablespoon Ghee or Butter
    • 1 tablespoon Salt
  • Fast Food Add turmeric to the mutton or lamb and rub all over. Set aside.
  • Fast Food Heat oil in a pressure cooker (electric or stovetop) and saute fennel seeds, bayleaf, cinnamon, cardamom and cloves for a minute.
  • Fast Food Add green chilli, onions and ginger garlic paste. Cook this for 7-8 minutes till the onions are translucent.
  • Fast Food Add tomatoes, coriander powder, mutton masala (or meat masala) and salt and cook for 5 minutes till the tomatoes break down slightly.
  • Fast Food Add mutton, potatoes and a cup of water and put the lid on. If using a stovetop pressure cooker, cook on high pressure for 30-40 minutes (5-6 whistles).
  • Fast Food If using an electric pressure cooker or an instant pot, cook for 25 minutes and let pressure release naturally.
  • Fast Food Once the pressure is released, open the lid and switch on the flame again.
  • Fast Food Add a little water if the gravy is too thick.
  • Fast Food Stir in garam masala, kasuri methi (if using) and ghee and simmer for another 4-5 minutes.
  • Fast Food Check and adjust seasoning.
  • Fast Food Let the curry rest for 15 minutes before serving.