1 kg mutton, cleaned and cut to small pieces
1/2 kg onion, sliced thin
2 tsp ginger paste
2 1/2 tsp garlic paste
3-4 garlic cloves
5 green chillies , grinded to a paste
1/2 kg shallots sliced
2 big tomatoes, chopped
3 Tbsp coconut oil
3 Tbsp sesame oil
3/4 tsp turmeric powder
2 tsp coriander powder
2 tsp mutton masala(eastern brand)
2 1/2 tsp black pepper powder
1/2 tsp garam masala powder
salt as required
few curry leaves
2 tsp chopped coriander leaves
- Pressure cook the mutton along with sliced shallots, 1 tsp ginger paste, garlic cloves, salt and 1/4 tsp turmeric powder until the cooker gives off two whistles(if the mutton is tender, one whistle will do). Allow the cooker to cool and the steam go off by itself.
- Heat a pan, add the coconut oil and sesame oil. Add ginger paste, garlic paste and green chilli paste. Saute well until the raw smell goes off.
- Add the sliced onions and saute until onions turns golden brown.
- Reduce the flame and add turmeric powder, coriander powder, mutton masala powder and salt(Remember to adjust salt accordingly as we have already added salt to the mutton). Stir fry until oil starts to layer on the top.
- Now add the chopped tomatoes and cook until the tomatoes are fully mashed up and oil starts to be seen on the masala. This will take some time, more the tomatoes get cooked, more tasty the curry turns out to be.
- Add the cooked mutton along with the stock to this and cook until the the gravy becomes dry. Let it cook on a low flame for about 25 minutes(keep stirring in between), until the mutton curry becomes dark in colour.
- Finally add the curry leaves, chopped coriander leaves and garam masala powder. Mix well and serve.