Ingredients:

• 2 pounds – Mutton (lamb/goat)
• 3 – medium-sized onions, sliced
• 3 – medium-sized tomatoes, sliced
• 1/2 cup – Coconut Milk
• 3 tbsp – coriander powder
• 1-2 – Potatoes (optional)
• 3 tbsp – oil
• 1 tsp – Mustard Seeds
• some Curry leaves
• Coriander leaves – as per need
• For marination:
• 3 – Green chillies
• 4-5 – Cloves of Garlic
• 1 – thumb-sized Ginger
• 1/2 tsp – Turmeric powder
• 1.5 tbsp – chilli powder
• 2 tbsp – Garam Masala
• 1/2 cup – Yoghurt
• salt to taste

Method:

1. Make a paste of the ingredients for marination.
2. Clean and marinate the mutton with this paste and if possible leave it overnight in a refrigerator for 3 hours at least.
3. Pressure cook it with 1/2 a glass of water and potatoes for 20 mins after the first whistle.
4. Then, in a pan, splutter mustard seeds and curry leaves in hot oil.
5. Add onions and saute till light brown.
6. Add coriander powder and saute for 1 minute.
7. Add tomatoes and saute till oil leaves the sides.
8. Then, add the cooked mutton (it will have some water after being cooked, add that too) and mix it with the onion mixture.
9. When it boils for 2 mins, add coconut milk and add more water if required.
10. Cook for 2 more min till gravy thickens.
11. Adjust seasoning, masala or coriander powder, and salt, and once it’s ready to serve, add coriander leaves.

Recipe courtesy of Maya