Mutton gravy is a popular non veg recipe, which can be prepared in numerous ways and tastes excellent when it is served with hot plain rice or roti.

 

INGREDIENTS:

500 gms Mutton

1 onion, finely chopped

2 tomatoes, finely chopped

1 potato, cubed (optional)

1 tablespoon ginger-garlic paste

1 tablespoon red chilly powder

2 tablespoons cumin-coriander powder

½ teaspoon turmeric powder

Whole garam masala (1 bay leaf,1 small piece cinnamon,1 cardamom ,1 clove,1 star anise)

3 tablespoons oil

Water required

Salt required

TO ROAST & GRIND:

1 tablespoon peppercorns

½ tablespoon cumin seeds

2 cloves

2 cardamom

3 garlic clove

1 small piece ginger

2 dry red chilly

Handful of Curry leaves

INSTRUCTIONS:

In a pressure cooker, take cleaned mutton, ginger garlic paste, cumin-coriander powder, red chilly powder, salt. Mix well and add 2 cups of water. Pressure cook it for 3 to 4 whistles or till the mutton cooks well. Set aside

In a kadai, dry roast all the ingredients given under “to roast & grind”. When it cools down, take in a blender and blend it to a coarse powder. Set aside.

Pre heat a pan and add oil. When heated enough, add the whole garam masala. When it starts spluttering, add chopped onion and saute. Cook till it turns translucent. Add in chopped tomatoes and cook it mashes well.

Now add the powdered masala and mix well. Add pressure cooked mutton along with the curry and potato cubes. Mix well and cook it till the gravy becomes thick.

Switch off the flame and serve hot with rice or roti.

Notes:

Mutton in Brunei takes too much time to cook. Sometimes I pressure cook it for 10 to 15 whistles also. But Indian mutton get cooked in 2 or 3 whistles. So please manage to pressure cook the mutton according to its tendency.

If you prepare this gravy to serve with rice, add potatoes and make it as thick gravy type. If you serve this for roti varieties, don’t add potatoes and make the gravy little dry. Remember, it is just a serving suggestion..