Mutton Curry

In a pressure cooker, combine 1 kg mutton with 1/2 tbsp crushed pepper, 1 tbsp coriander powder, 1 tsp chilli powder, 1/2 tsp turmeric powder, 1 tsp garam masala, 1/2 tbsp lime/lemon juice, and 1 tsp salt.

Add 1/2 cup (125 ml) of water to the pressure cooker. Mix everything well to coat the mutton evenly.

Close the pressure cooker and let the mutton marinate for at least 15 minutes.

Close the pressure cooker and cook on high flame until you hear 3-4 whistles. Then, reduce the flame to low and cook for another 15-20 minutes. Turn off the heat and let the pressure release naturally for about 15-20 minutes.

In a pan or kadai, heat 4 tbsp of cooking oil over medium flame.

Add 35 shallots (200 gm) sliced, 1 onion (125 gm) sliced, 1.5-inch piece of chopped ginger, 8 cloves of chopped garlic, and 2 chopped green chillies. Add 1 tsp salt and sauté for about 15 minutes until the onions turn golden brown.

Reduce the flame to low. Add 2 tbsp coriander powder, 1 tsp chilli powder, and 1 tsp garam masala. Sauté for about 30 seconds until the raw smell of the spices disappears.

Add 1 chopped tomato, 3 sprigs of curry leaves, and 1/4 cup chopped coriander leaves (optional). Sauté for 1 minute on low flame.

Add 1 cup (250 ml) of hot water to the gravy base and stir well. Increase the flame to medium and bring it to a boil.

Once the gravy starts boiling, carefully add the pressure-cooked mutton along with its stock to the gravy.

Mix well and cover the pan. Simmer on medium flame for about 10 minutes until the flavors meld together.

Turn off the heat and let the curry rest for 15 minutes before serving. This allows the flavors to deepen.