Total Time to Prepare: Approx 1 hr
Serving Size: 6 people
- 1 kg Goat Mutton with Bones
- 2 big onions puréed in the liquidizer
- 1 ½ big tomato chopped.
- 2 medium size potatoes cut up in chunks
- 1 cinnamon stick
- 1 Big Cardamom
- 3 small cardamoms
- 6 cloves
- 1 tblsp ground cumin
- 8 to 10 black pepper ground or ½ tsp black pepper
- 3 green chilies cut finely
- 1 ½ tsp garlic paste
- 2 tsp ginger paste
- 5tblsp olive oil
- 1 ½ tsp salt
- ½ tsp Turmeric Powder
- Take a pressure cooker and place meat in the pot with ½ tsp garlic and ½ tsp salt, half of the onions and 2 cup warm water. Place the pressure cooker on high and let the pressure whistle blow for at least 8 times. It’s imperative that you turn the burner off and remove all steam before opening the lid. Once you open the lid, take a piece of meat and see if it is tender enough. Imagine if you were eating this piece and you use a spoon to break it apart and if you are able to do it easily then you are set but if it’s really hard and you struggle to break it apart then put it back in the pressure cooker and let it steam for another 2 or 3 times. Continue to do this until the meat has become tender.
- Fry remaining onions in oil, in a separate pot till golden brown and add remaining garlic and fry for about 4 minutes.
- Add ginger and fry for another 4 minutes.
- Add potatoes and fry for about 4 minutes.
- Put all full spices and add tomatoes and fry for 5/7min till tomatoes become a thick paste like consistency. It’s a good idea to cover the pot so that with the steam the tomatoes soften quicker.
- Add meat (do not use the water from the pressure cooker at this time. Make sure you save the water from the pressure cooker for later use.)
- Fry for 10 minutes and leave on low heat till oil separates. Add the water little bit at a time and continue to mix gently. Then add more water depending on how much curry you want. Normally the meat should be submerged in water.
- Place on a high for 5 minutes and then leave it on low for another 10min.