Mutton, cut into medium pieces: 500 gm
Potatoes, halved: 2
Garlic paste: 3 tbsp
Ginger paste: 2 tbsp
Onion paste: 5 tbsp
Onion, sliced finely: 1/2 cup
Tomato, chopped roughly: 1 (optional)
Yoghurt: 1 cup (of which 1/2 cup is optional)
Mustard Oil: 2 tbsp
Bay leaves: 2
Black cardamom: 1
Green cardamom: 4
Cinnamon: 1 stick
Mace: a pinch
Green chillies, slit: 2
Turmeric powder: 1 tsp + for marination
Red chilli powder: 1 tsp
Cumin powder: 1 tsp
Coriander powder: 1 tsp
Salt: to taste
Sugar: 1 tsp
Water: as required
1. Marinade the mutton pieces with 1/2 cup yoghurt and a tsp each of ginger and garlic and salt. Refrigerate for 3-4 hours or better still overnight.
2. Marinade the potatoes with salt and a little turmeric powder and set aside for 30 minutes. Heat 2 tbsp of oil in a deep-bottomed kadhai/pan and lightly fry them.
3. In the same oil, add the bay leaves, cinnamon, cloves, cardamoms and mace and saute till they release aroma, roughly 45 seconds.
4. Now add the onion paste, ginger and garlic pastes and cook on medium high for a minute or so. Make sure not to burn. Add the sliced onions and green chillies and continue cooking for another 2 minutes. Add tomatoes (if using) and saute till soft and pulpy.
5. Add the turmeric, red chilli powder, cumin and coriander powder and salt and saute for 2 more minutes. You can add a splash of water at this stage if the mixture goes too dry.
6. Now add the mutton pieces along with the marination and cook covered on low heat till it has softened a bit and starts releasing oil, roughly 25-30 minutes.
7. In a pressure cook, tumble the cooked mutton, pour just enough water to cover it and cook on high heat for 3 whistles. Turn off the gas, let the cooker open on its own. Then add the fried potatoes, seal the pressure cooker and cook further for two more whistles. Again turn off heat and allow the cooker to open on its own.
8. Pour the mutton back to the kadhai and on semi high heat bring the gravy to a light bubble. Add the remaining yoghurt (if using) and stir it in. Cook for 10 more minutes till gravy reaches desired consistency. (Note: Don’t use tomatoes and yoghurt together, otherwise it might result in too much acidic flavour.)
9. Serve with plain rice and only plain rice. Else, you’ll be doing injustice to the Sunday Mutton Curry. 🙂
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