Ingredients:

• 1 kg – Mutton
• 2 – Onions big, sliced
• 2 – tomatoes, sliced
• 2-3 slit – Green chillies
• 2 tsp – ginger-garlic paste
• 1/2 cup – Curd
• 4-5 – Clove
• 2-3 – Cinnamon
• 3-4 – elaichi
• 2 – Bay Leaves
• 1/2 tsp – Saunf
• 1 tsp – Cumin seeds
• 1/2 tsp – Methi seeds
• 1/2 tsp – Turmeric powder
• 1-2 tsp – red chili powder
• 1 tsp – coriander powder
• 1 tsp – Garam Masala powder
• 1 tsp – cumin powder
• 1 tsp – kasoori Methi powder
• 3 tsp – Coriander leaves
• 3 tbsp – oil
• 1 tsp – Lemon juice
• salt to taste

Method:

1. Clean the mutton very well in running water.
2. Marinate the mutton with curd, turmeric powder and salt and keep it aside for 1 hour.
3. Grind to a paste clove, cinnamon, elaichi, bay leaves, saunf, cumin seeds and methi.
4. Then heat oil in a pressure cooker.
5. Saute cumin seeds for a minute.
6. Then add the ground paste, ginger-garlic paste and saute until the oil separates.
7. Now add sliced onions and fry until it turns golden brown.
8. Then add red chilli powder, coriander powder, cumin powder, garam masala and saute well.
9. Once the masala separates add the tomatoes, green chillies and mix well to form a thick gravy.
10. Add a little water (may be 2 tsp).
11. Once the gravy is done, add the marinated mutton pieces and mix well until all the masala gets mixed with the mutton pieces.
12. Check salt and the spice.
13. Add 1 cup of water to the mutton gravy and cover it with the lid.
14. Allow steam to pass.
15. Once the steam passes, put the weight and pressure cook for 5-7 minutes (i.e. 2 -3 whistles).
16. Lower the flame after that for another 5 minutes.
17. Then switch off the gas.
18. Before serving, open the lid, serve the mutton into a serving bowl and garnish with chopped coriander leaves and little lemon juice for the sour taste.
19. Serve hot with rice, rotis etc.

Recipe courtesy of Priya