- Mutton(Goat meat or Lamb) – 1 lb
- Garlic – 2 cloves
- Brinj leaf – a small leaf
- Cinnamon – 1 inch stick
- Cloves – 2
- Fennel seeds – 1/4 tspn
- Onion – 1/2 of a big one or Small Onion – 6 to 8 (small onion is preferred)
- Ginger Garlic paste – 3/4 tspn
- Turmeric powder – 1/4 tspn
- Chili powder – 3/4 tspn( depends on your spice level)
- Cumin Powder – 1 ½ tspn
- Coriander powder – 3 tspn
- Lime juice – 1 tspn(optional)
- Salt – to taste
- Oil – 2 to 3 tspn
- Mustard seeds and Urad dal – 1/2 tspn
- Curry leaves – a sprig
- Wash and Cut Mutton into small pieces.
- Heat oil in a pressure cooker or in a pan. Add Garlic and fry till it turns into light brown.
- Add whole garam masala(Brinji leaf, Cinnamon, Cloves and Fennel seeds) and fry for a minute.
- Add Onion and fry till it turns into transparent. Add Ginger Garlic paste and fry till the raw smell goes.
- Add Turmeric powder, Chili powder, Cumin powder, Coriander powder and fry till the smell of masala goes.
- Add cut Mutton pieces and fry for a minute. Then add Salt, Lime juice and little water to it. Mutton will release its own moisture too. So its enough if you add little water.
- Cover the pressure cooker pan and cook up to 4 whistles. Once the steam is released from the pressure cooker, check for salt and Cook the mutton pieces again if it needs some more cooking.
- If you are using pan, cover and cook till the mutton pieces are cooked. It may take more time to cook.
- Finally do the tampering. For tampering, heat a tspn of oil in a pan. Add Mustard seeds and Urad dal. Once it starts spluttering, add Curry leaves and pour this mix to the mutton curry.
Goes well with: Rice, Chapathi, Parotta, Idli, Dosa