Ingredients:

• Mutton pieces – 500 g
• Oil – 2 tbsp (or not required at all)
• Jeera – 1/2 tsp
• Tejpatta (Bay leaves) – 2
• Dried red chilli- 2
• For garam masala:
• Cloves – 4
• Bari elaichi – 1
• Small elaichi – 2
• Daalchini (cinnamon ) – 1 inch thin strip
• Onion – 2 medium size
• Ginger – 1 inch (chopped)
• Garlic paste – 1 tbsp
• Green chilli – 2 (chopped)
• Pepper – 10
• For powdered masala:
• Haldi powder – 1/2 tsp
• Red Chilli powder – 1 tsp
• Garam Masala powder – 1/2 tsp
• Tomato – 2 medium (chopped)
• Chopped Dhania patta – 1 tbsp
• Water – 400 ml
• Salt – to taste

Method:

1. Pour water in the pressure cooker.
2. Add mutton, onion, ginger, garlic, green chilli, pepper, powdered masalas, tomato, salt and 1 tbsp oil.
3. Pressure cook for 12 minutes after the first whistle on medium flame.
4. Let the pressure cooker cool on its own.
5. Heat 1 tbsp oil (or more if you desire) in a karahi.
6. Put jeera, dried red chilli and garam masala.
7. When jeera starts to splutter, add the contents of the pressure cooker into the karahi.
8. Saute for 3 minutes on high flame.
9. Cook for some more time till most of the water has evaporated or till you reach the desired consistency.
10. Turn off the flame. Garnish with chopped dhania patta.
11. Serve with rice or chapattis.

Recipe courtesy of Mohita Prasad