- 1.25 Kg Mutton, cut into small pieces and washed well
- 150 ml Sarson (Mustard) Oil
- 10 big Garlic cloves and 100 grams Ginger, pounded into a coarse paste
- 400 grams Onion, thinly sliced
- 2 tablespoons Black Pepper
- 1 tablespoon Cloves
- 14 Green Cardamoms
- 7 Black Cardamoms
- 4-5 small pieces of Cinnamon
- 4-5 Bay Leaves
- 10 whole Red Chillies
- 1 tablespoon Garam Masala Powder
- 2 tablespoons Meat Masala Mix (I used the Mehran Brand)
- Salt to taste
- Fresh Green Coriander (Cilantro)
- Pour the mustard oil in the pressure cooker and heat it at full flame till it smokes
- Reduce the flame and put all the whole spices into the cooker
- Once the spices have stopped crackling, put the ginger-garlic paste and cook it till it turns light brown
- Put in the mutton pieces and bhuno (let cook whilst intermittently stirring/scraping) for 10 – 12 minutes
- Close the pressure cooker lid and continue cooking on a low flame, till 6 – 8 whistles are past.
- Once the whistling is done, open the lid and add some water if you want some gravy; I added 3 glasses of water and then let it cook for 20 minutes.
- Optionally garnish with julienned ginger, lemon wedges and chopped fresh coriander!
- Serve the mutton curry with rice (we had Zeera Rice) and fresh rotis
Note: To give more spice to your curry, add the garam masala and the Meat masala at the end of Step 7.
Ed: Click here to see the original, unedited recipe.