Mutton Curry for Two

Mutton Curry for 2

2 pieces mutton

1 1/2 onion

3 cloves garlic 

2 green chillies  for garnishing 

1 bay leaf

1 tsp. Smooth curd

1 tsp. Red chilli powder 

1 heaped tsp. Coriander powder 

(1tsp. Grated coconut or powder, 2 green cardamom, 1 string of mace out of the whole blade, 1 tsp. Poppyseeds, tiny bit nutmeg. Nutmeg is very strong, so be very careful otherwise skip it. Grind all these together and soak in 2 tsp. Water,keep aside.)

Salt

Mustard oil 2 tbsp.

Desi ghee 1 tsp.

Water for gravy

Slice half onion for tadka, blend 1 onion and garlic in mixer jar.

Heat oil in a small pressure cooker, when smoky hot, add bay leaf and remove.

Now add tadka onions, when light brown, add mutton pieces and onion garlic paste, salt, Coriander  powder and curd.

Cover the lid and pressure cook till one whistle on medium flame. 

De pressurize and open the lid.

Turn on the flame again and start bhunoing. 

After 2 minutes, add chilli powder paste which you had soaked in water.

Cover and continue bhunoing stirring occasionally. 

When oil starts coming on the surface,  turn the flame on lowest setting and continue bhunna. Add desi ghee and when even small bubbles stop being visible, add ground spices and water.

Turn of the heat and cover the lid properly for 10 minutes. 

My mutton completely gets well done in this process, check your piece, if still not cooked, you can put the weight on the lid and cook further upto 1 more whistle.

Enjoy!