Ingredients:

• 1 kg – Mutton
• 4-5 – onions, chopped fine
• 1 tbsp – Ginger and Garlic paste
• 1 cup – Curd
• 2 tsp – Dhania powder
• 2 tsp- Red Chilli powder
• A handful – Kasoori Methi
• 3 – Red Chillies (dried), whole
• 4-5 – green chillies, slit and deseeded
• A few coriander leaves, shredded
• Sugar to taste
• salt to taste
• 1 tbsp – oil
• 3/4 cup – water
• For garam masala:
• 4 sticks – Cloves
• 5 – Cardamoms
• 3 one inch sticks – Cinnamon

Method:

1. Wash the mutton well and marinate with curd, ginger-garlic paste, dhania powder, salt and Kasoori methi. Keep aside for 1 hour.
2. Put oil in the pressure cooker (or any other thick-bottomed vessel).
3. Add a tsp of sugar and fry till deep brown in colour.
4. Make sure to keep stirring, so that sugar does not stick to the bottom.
5. Throw in the whole red chillies.
6. Put in the garam masala and toss till it browns.
7. Fry the onions till you get a light brown colour.
8. Add red chilli powder.
9. Add mutton along with the marinade and fry till colour changes to deep brown.
10. Add water (you can add more if you want more gravy) and salt as per taste
11. Close the lid of the pressure cooker and cook till three whistles or till mutton is well done.
12. Transfer to the serving bowl and garnish with green chillies and coriander leaves.

Recipe courtesy of Arunima Majumdar