Mutton Curry; another delicacy that never goes out of fashion!!!
Mutton with bones- 500 gms
Black Cardamom- 2
Black Peppercorns- 10
Bay Leaf- 2
Cashew nuts- 8
Red Chillies- 3
Green Cardamom- 4
Tomato medium- 2
Al Hadi Turmeric Powder- 1/4 tsp
Al Hadi Kashmiri Chilli Powder- 1 tsp
Al Hadi Red Chilli Powder- 1/2 tsp
Al Hadi Coriander Powder- 2.5 tsp
Al Hadi Cumin Powder- 1/2 tsp
Fried onion(Birista) crushed- 2 medium
Ginger Garlic Paste- 2 tsp
Cocofino coconut Oil- 3 tbsp
Mum's Food Himalayan Pink Salt- 1 tsp
Kewra Water (Screw pine Essence), optional - 1 tsp
Take a pan and add the cashew nuts, red chillies, green cardamoms, cinnamon and cloves. Dry roast these on low heat for 2-3 mins. Take it out in a bowl and allow it to cool.
- To make the paste, add all these into a grinder/blender and coarse grind. Now open the lid and add the quartered tomatoes. Blend it into a smooth paste.
Slice the onions and fry in oil till golden. Allow it to cool and crush it lightly by hand or in the grinder.
Heat oil in a pressure cooker and add the black cardamoms, peppercorns and bay leaves. Once it splutters, add the mutton pieces and sear it on high heat for 4-5 mins till it’s browned.
Now add the ginger garlic paste, mix and continue to fry it on medium heat for 2-3 mins till the rawness is gone.
Add the spice powders, give a mix and continue to cook on medium to low heat for 3-4 mins.
Now add the tomato-cashew paste and continue to cook on low to medium heat for 3-4 mins till the masala is cooked and oil separates.
Add the crushed fried onions, give a mix and cook for 1-2 mins.
Add 300 ml water, give a mix and pressure cook for 4-5 whistles, on high heat till 1st whistle and then on low heat for 3-4 more whistles. Allow the pressure cooker to release pressure and then open the lid.
Give a mix and optionally add the Kewra water and simmer on low heat for a min.