Tender mutton pieces with fall of bones cooked with a perfect blend of aromatic spices in a delicious curry and served with steaming bowl of white rice. Now that’s what I call the ultimate comfort meal.
Yes, you guessed it right! It is a quick and easy to prepare mutton recipe.
We grew up relishing this mutton dish. Lots of Sunday memories are attached to this dish and happens to be my most favourite dish. More than anything else weekends then were more about having get togethers with families cousins, lots of outdoors etc. Elaborate lunch, made the weekends more fun.
The spices used makes all the difference in the dish.
Why I call it easy and quick to prepare because it is made in a pressure cooker. No hassle at all! Once it is done, the aroma of the spices from the curry is just heavenly.
I call it my mom’s mutton curry. A super Easy, quick and heavenly.
1 kilo mutton cut into medium cubes
1 large onion roughly sliced
1 1/2 tsp ginger garlic paste
1/2 inch finely chopped ginger
2 fresh roughly chopped green chillies
2 bay leaves
1 tsp turmeric powder
3 tbsp oil
Salt for seasoning
Fresh chopped coriander for garnish
Whole spices mix
1/2 tsp fennel seeds
1/2 tsp black peppercorns
1tsp coriander seeds
1-2 tsp cumin seeds
3 green cardamom
1 inch cinnamon
2 dry red chillies
On medium heat dry roast the whole spices in a pan until the spices releases a nice aroma. Make sure you keep tossing to avoid the spices from burning. Once it cools down completely, grind the spices into fine powder.
In a grinder, grind onions and chillies into a fine paste.
Heat oil in a large pressure cooker. Add a teaspoon sugar and bay leaves, and let it caramelized slightly. Now add the onion paste and cook for 2-3 minutes. Add the ginger garlic paste and cook for another 2-3 minutes. Keep adding few spoons of water in between to avoid burning.
Add turmeric powder and the mutton cubes. Keep frying for 5 minute and add little water occasionally to avoid sticking to the bottom of the cooker. Season with salt.
Once the mutton start releasing oil, add the ground spices and stir for 2 -3 minutes.
Add 1 1/2 cup water, add seasoning if required and give a nice boil. Add the chopped ginger and close the lid of the pressure cooker. Give 1-2 whistle on high, then lower the heat and let it cook for 4 -5 minutes.
Remove the cooker from heat keep it aside. Once the pressure releases, heat it up again and let it boil for a minute.
Finally garnish with coriander leaves.
Serve hot with simple white rice or tandoori roti.