My version of this mutton curry was actually taught by my mother-in-law, who still follows old methods of cooking and keeps insisting how simple practices followed in those olden days added up to the taste and aroma of a dish.
It is true too, anyone and everyone knows the method to cook a dish, but it’s the patience needed to wait till the vegetables get cooked, spices splutter properly etc. that adds the real taste to the dishes.
This mutton curry is one such and to be honest, it is this which earned me the name of a good cook.
Mutton – 1/2kg
Onions – 2
Tomatoes – 3 medium sized
Green chillies – 4-5
Coriander leaves – 7-8 strands
Ginger Garlic paste – 3 -4 tsp
Cumin powder – 1 ½ tsp
Fennel powder – 1 teaspoon
Turmeric powder – ½ tsp
Curry powder – 3-4 tsp
Fenugreek seeds – ½ tsp
Salt – to taste
Oil – as needed
Add cleaned mutton pieces, chopped onions, tomatoes and a portion of coriander leaves, ginger garlic paste, turmeric powder, cumin powder, fennel powder and salt in a vessel.
In the pressure pan, heat oil, fry a few methi (fenugreek) seeds for a few seconds and then splutter cinnamon and cloves.
Add the mutton and the rest ingredients to the pressure cooker. Sauté them all together for some time until all the onions become translucent, tomatoes become mushy and oil separates out.
Now add chilli powder, cook them all again until the oil separates out to the walls of the pressure cooker. Keep stirring during the whole process.
Add required quantity of water, when it starts to boil, add coriander powder and adjust salt and water to the required taste and consistency.
Close the lid and leave the stove for around 7-8 whistles or according to your cooking. Turn off the stove
Open the cooker lid after all the steam passes out. Add the remaining finely chopped coriander leaves.
A very tasty mutton gravy is ready to be served with rice or roti.
You can add vegetables like potato or brinjal or both. Adding a few broad beans really enhances the taste of the mutton curry as well as the vegetables. It may sound strange but it is true.
For those who don’t like cooking onions and tomatoes together, add onions separately soon after spluttering the spices, cook them well and then add the remaining ingredients.