Mutton – 1/2 kg
Red Onion – 2 big (very finely chopped )
Ginger – 1 tablespoon finely chopped
Garlic – 1 tablespoon finely chopped
Tomato – 2 medium finely chopped
Coriander Powder – 2 tablespoons
Turmeric Powder – 1/4 teaspoon
Kashmiri Chilly Powder – 1 tablespoons (adjust according to your spice level)
Pepper Powder – 1/4 teaspoons [Refer Notes below]
Coriander leaves – finely chopped (2 to 3 tablespoons)
Curry leaf – 1 stalk
water – 1/4 cup
Wash mutton pieces and keep aside. Heat oil in a pressure cooker. Add chopped onion ,ginger, garlic and salt . Saute till onion turns pale color. To this add chopped tomatoes, cook till tomato gets mushy. Keep stirring in between so that it does not get stuck to the bottom of pan. Now add all dry masalas one by one. Cook till raw smell goes away. Add mutton pieces mix well to coat masala evenly on mutton pieces. Add 1/4 cup of water mix well. If you need your gravy to be very watery add more water. But remember once mutton gets cooked more water will ooze out from the meat so be careful while adding extra water. Check for salt. Cover pressure cooker And cook for 4 whistles. Switch off the stove and keep cooker closed till pressure drops for around 10 to 15 minutes. Now open the cooker. If you find your curry to be too watery cook on medium flame with lid open till you get the required consistency. Garnish with coriander leaves and curry leaves. serve hot with rice or chapathi.
Notes : Adjust the pepper and chilly powder according to your spice level. This is a spicy curry so i have used this measurement. Also if you are using ordinary chilly powder reduce the amount added to curry. As i have used Kashmiri chilly powder it will not be too spicy also gives a good color to the curry. Also try to cut onions very finely cos this will give the curry a thick consistency once pressure cooked.