Mutton/Lamb Curry

A spicy concoction on  a cool weather...

Ingredients

Mutton:500gm
Onion : 2
Tomatoes : 2
Ginger& Garlic Paste : 3 tbsp
Oil : 5 tbsp
Cinnamon stick : 1 inch
Cloves : 3
Bay leaves : 2
Fennel seeds : 1 tbsp
Turmeric Powder: 1tsp
Curry leaves : 6 to 8
Red Chili Powder : 1 tbsp ( depending on the spiciness)
Meat Curry powder : 2 tbsp
Coriander powder : 1  tbsp
Black Pepper : 1 tbsp ( according to your spice level)
Coriander leaves : Few ( for garnishing)

Method 

• Heat 1/2 spoon oil in a pan add onions sautee till it becomes soft and translucent .
• Add tomatoes and fry them all together for about 5 minutes .
• Remove them from heat and let it cool for few minutes.
• Grind ‘em into a smooth paste. Keep it aside.
• Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes.Then  add the ginger & garlic paste .
• After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame.
• Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it.
• Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.
• Pressure cook it until the whistle goes off 4 times. After that remove from heat and keep it aside.
• Heat the remaining oil in a pan add cloves, cinnamon, bayleaves, fennel seedsand curry leaves. After the seeds sputter add the  pressure cooked meat in to it . Boil it for a few minutes or till it comes to complete boil.
• If the gravy is little watery leave it in a medium heat untill it becomes a bit thick in consistency and remove from heat.

Can serve this with mint chutney and ghee rice.