Mutton Curry With Fried Onion Paste

Ingredients:

1/2 kg mutton

2 tbsp coriander powder

1 tbsp jeera powder

2 tsp kashmiri red chilli powder

3 tbsp ginger garlic paste

2 medium sized onion sliced

1/4 cup curd

2 tbsp meat masala

2 tsp garam masala

1 bay leaf

2 black cardamom

1 cup water

4 tbsp oil

salt to taste

to garnish

coriander leaves

Method:

• Wash the mutton and pat dry. Marinate the mutton with ginger garlic paste and keep aside.
• Heat 2 tbsp of oil and fry the onions till golden brown. Grind it to a paste.
• Mix fried onion paste and curd together.
• Heat a pressure cooker. Add 2 tbsp of oil. Once the oil is heated add the bay leaf and black cardamom. Once it releases its flavour add the marinated mutton and stir fry on high heat. Stir well.
• Add the dry masalas- coriender powder, jeera powder, red chilli powder, kashmiri red chilli powder, meat masala, garam masala and stir well on medium high heat. Let the masala cook for 5 mins on sim. Add salt and mix well.
• Add the curd and the onion mixture and stir well. Let the liquid dry up.
• Once the liquid dries up, mix well and add 1 cup of water, mix well.
• Cover the cooker with the lid and cook till one whistle on high and then cook on sim for 8 minutes.
• Let the pressure drop by itself, garnish with coriander and serve hot.

Tips:

• Do not add salt unless the mutton has been cook well with the masala.
• After the onion has been ground to paste its very important to mix the paste with dahi, it helps stop further cooking of the onion.
• If after the pressure has dropped the mutton is not tender, cook the mutton without the lid for some more time.
• Since this preparation has brown onion paste it cannot be stored for too many days as it will spoil the taste of the mutton.
• You can use meat masala of any brand.