8
Mutton Curry
Serves 6 Pressure Cooking Time: 10 minutes
5 gm ginger
16 flakes garlic
4 green chillies
1
/
2
cup vegetable oil
2 bay leaves
2
1
/
2
cm stick cinnamon
4 cloves
2 brown cardamoms
4 medium
(400 gm) onions grated
1 kg mutton leg cut into
4 cms. pieces
2 large (300 gm) tomatoes chopped
1 tablespoon salt
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
3
1
/
4
cups water
1. Grind together ginger, garlic and green chillies into
a paste.
2. Heat oil in cooker for about 3 minutes. Add bay
leaves, cinnamon, cloves and cardamoms. Stir for
a few seconds. Add onions and fry till golden
brown.
3. Add ground paste. Stir for a few seconds. Add
meat and all other ingredients except water. Cook
till oil shows separately, stirring occasionally.
Continue frying, till meat is well browned sprinkling
a little water (
1
/
2
cup) from time to time. Add
remaining water (2
3
/
4
cups). Stir well.
4. Close cooker. Bring to full pressure on high heat.
Reduce heat and cook for 10 minutes.
5. Remove cooker from heat. Allow to cool naturally.
6. Open cooker. Serve hot.
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