Mutton (ribs, leg and chops) – 750 gm (medium pieces)
Curd – ¾ cup
Salt – as per taste
Turmeric powder – ½ tsp
Coriander powder – ½ tsp
Cumin powder – ½ tsp
Chilli powder – 1 tsp or as desired
Ginger-garlic paste – 1 tsp
Caraway seeds (Shahjeera) – 1 tsp
Black peppercorns – 20-25
Mustard oil – 1 tbsp
Ghee – ½ cup
Cinnamon stick – 1 (3" piece, broken)
Green cardamom – 7-8
Cloves – 15-20
Black cardamom – 2-3
Mace – 1 (broken)
Bay leaf – 2-3
Dry red chilli – 4-5 (whole)
Onion – 3 medium (sliced)
Green chilli – 2-3 (slit)
Ginger – 2" piece (julienned)
Garlic – 10-12 cloves (julienned)
Method of Preparation
1. Mix the mutton pieces with the marinade as given above. Keep marinated for at least 2 hrs.
2. Heat ghee in a handi(deep, thick bottomed pan) and add the whole spices from cinnamon to dry red chilies.
3. Add the sliced onion and saute till translucent.
4. Add the marinated mutton, ginger and garlic juliennes, green chilies, and stir well. Keep stirring on medium heat till all the moisture is released from the contents.
5. Simmer for about 45 minutes to 1 hr, till gravy reduces to ¼ th. Stir intermittently.
6. Transfer the contents to a pressure cooker, at this stage and cook first at high till steam releases. Lower the heat and cook for 5-7 minutes.
7. Release pressure and open the lid. Reduce the gravy further, on low heat, till oil separates from sides.
8. Serve hot with rice or roti.
Notes & Tips
1. This is based on the age old recipe for making mutton stew, which my mother and mother-in-law used to make. That actually had some thin gravy, which we used to relish. I have slightly modified the recipe to make it a dry preparation, taking inspiration from TV programmes and internet.
2. You may like to eliminate the pressure cooker part from the process. For that you need to add some meat tenderizer, like green papaya paste or any readymade tenderizer. Alternatively you can cook for a longer time to get well done meat.