Mutton Curry

Ingredients

1. Mutton / Lamb - 1/2 kg, cubed

2. Onions - 1/4 kg, chopped

   Ginger - 2.5 - 3 inch piece, roughly chopped

   Garlic - 10 small pieces

   Green chillies - 2

3. Tomato - 1 small, chopped

4. Curry leaves - 1 - 2 sprigs

5. Turmeric powder - 1/2 tsn

   Chilly powder - 1 tbsn

   Coriander powder - 1.5 tbsn

   Pepper powder - 2 tsn

   Garam masala powder - 2.5 tsn

6. Mustard - 1/2 tsn

7. Salt - To taste

8. Coconut oil -   2 tbsn

Method

1. Crush the pearl onions, ginger, garlic and green chillies in a mixer.

2. Heat 2 tbsn oil in a pressure cooker. (You can either splutter the mustards now or after the curry is done as mentioned in step 3) Add in the crushed mixture mentioned in step 1 and saute until they turn light brown. Add the tomatoes and saute for a few minutes or until the tomato is mashed up and oil starts separating. Now add the turmeric powder, chilly powder, coriander powder, pepper powder and garam masala powder. Stir for a minute or until their raw smell is gone and oil separates. Add the mutton pieces, few curry leaves and enough salt. Stir for 1 - 2 minutes and add enough water (around 1/2 - 3/4 cup). Cover with the lid and pressure cook for about 2 - 3 whistles. Bring down the heat and cook for 10 - 15 minutes or until the mutton is cooked well. Remove from heat. Open the pressure cooker when the pressure releases and taste check for salt. Adjust the gravy according to your required consistency. Add 2 pinches of garam masala and mix well.

3. Heat 2 tsn coconut oil in a small pan and splutter mustards. Throw in a few curry leaves and pour this tadka over the curry. Keep aside for 30 minutes before serving. Serve hot with chapathi, rice, appam, paratha or even dosa/idli.