Panjabi Mutton Curry

Panjabi Mutton Curry

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INGREDIENTS

250 g
2 tbsp oil
2 tbsp Ghee
2 Cardamom
4 to 5 Cloves
1 tbsp black pepper Corns
2 Cinnamon
1 or 2 Bay Leaves
2 Onions
1 1/2 tbsp
1/4 tsp Turmeric pwd
1 to 1 1/2 tsp red chilly pwd
1 1/2 tsp coriander pwd
2 Tomatoes
1/2 cup Yoghurt
1/4 tsp - Garam
Salt to taste
Fresh coriander leaves

INSTRUCTIONS

• Clean and wash mutton pieces. Drain water and keep it aside.
• Heat oil and ghee in a fry pan. Add cardamom, cloves, black pepper corns, cinnamons and bay leaves.
• Saute for a minute. Add finely chopped onion and salt.
• Saute till the onion turns light brown.
• Add ginger garlic paste and cook till the raw smell disappears.
• Now add turmeric powder, red chilly powder and coriander powder.
• Combine well and add mashed tomatoes.
• Cook until the tomatoes turn pulpy and oil separates out from the masala.
• Add the mutton pieces and mix well. 
• Cook in medium flame for 4 to 5 mins, stirring once in a while. Add yogurt and mix well.
• Cook further for 4 to 5 minutes more. Now add 2 cups of water. Stir well.
• Taste and adjust salt and seasonings. Add freshly chopped coriander leaves.
• Add garam masala powder and mix well.
• Transfer the masala into the pressure cooker and pressure cook for 4 whistles and simmer for 10 to 12 mins. (The mutton should be cooked till it becomes tender and juicy).
• Once the pressure turns off, combine gently.

Source: http://www.bawarchi.com/recipe/
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