How to make it
7 steps. Take it one step at a time.
Heat 3 tbsp of oil
Heat 3 tbsp (45 ml) of oil in a pressure cooker or heavy-bottomed pot over medium-high heat. Add the bay leaf, cardamom pods, and cinnamon stick. Let them crackle for 30 seconds until fragrant.
Add the sliced onions and sauté
Add the sliced onions and sauté until they turn a deep golden brown. This may take 10-12 minutes.
12 minStir in 2 tbsp of ginger-garlic paste and sauté
Stir in 2 tbsp of ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
2 minAdd the mutton pieces and sear them
Add the mutton pieces and sear them on high heat for 5-7 minutes, stirring frequently, until the meat is browned on all sides.
7 minLower the heat and add turmeric, red chili powder, coriander powder, and salt
Lower the heat and add turmeric, red chili powder, coriander powder, and salt. Mix well. Add the chopped tomatoes and cook for 5 minutes until the tomatoes soften and oil starts to separate from the masala.
5 minPour in 2 cups of water
Pour in 2 cups (500 ml) of water and stir. Close the pressure cooker lid. Cook for 4-5 whistles on medium heat, or until the mutton is tender. If using a pot, cover and simmer for 45-60 minutes.
45 minOnce the pressure releases naturally, open the lid
Once the pressure releases naturally, open the lid. Sprinkle 1 tsp of garam masala and garnish with fresh cilantro. Serve hot with rice or naan.
A little kitchen wisdom
For the best flavor, use bone-in mutton as the marrow adds depth to the gravy. Sautéing the onions until they are a deep golden brown is the secret to a dark, rich curry.
