Mutton curry / Lamb curry

Ingredients:

• 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

For tampering:

• Mustard seeds and Urad dal – 1/2 tspn
• Curry leaves – a sprig

Recipe:

1. Wash and Cut Mutton into small pieces.
   
2. Heat oil in a pressure cooker or in a pan. Add Garlic and fry till it turns into light brown.
3. Add whole garam masala(Brinji leaf, Cinnamon, Cloves and Fennel seeds) and fry for a minute.
4. Add Onion and fry till it turns into transparent. Add Ginger Garlic paste and fry till the raw smell goes.
5. Add Turmeric powder, Chili powder, Cumin powder, Coriander powder and fry till the smell of masala goes.
   
6. 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.
7. 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.
8. If you are using pan, cover and cook till the mutton pieces are cooked. It may take more time to cook.
   
9. 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