350 gms Mutton / Lamb cut into medium pieces
1-2 Big size Potatoes cut into halves
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Chillie Powder *
½ cup Vinegar
1 tsp Cumin Powder
1 tsp Garam Masala Powder**
4 tbsp Mustard Oil ***
Salt to taste
- Marinate the mutton with ginger garlic paste, red chillie powder, and the vinegar for 2-3 hrs.
- In a pan add the garam masala powder and the cumin powder. Dry roast them till it starts becoming darker in colour. Remove from heat immediately otherwise it'll get burnt. Leave this aside.
- Heat oil in a pressure cooker**** and fry the potatoes till golden brown. Take them out and leave them aside.
- Take out the mutton pieces from the marination and add them to the oil. Fry till oil starts to leave the sides. Now add the marinade into the cooker along with the potatoes. Continue to stir occasionally till the marinade dries up.
- Add approximately 2 cups of water and salt to taste.
- Cover the cooker's lid and pressure cook on high flame for 5 mins and then on low for 10 mins.
- Open the pressure cooker once the pressure is out and then check to ensure that the mutton has been cooked properly. If required add a little water and cook for some more time till the mutton is well cooked.
- Please note that after the mutton is cooked you should not have too much gravy. If you do, dry it up a little till oil starts to leave its sides.
- This preparation should be a little sourish, hence you need to check the taste at this point and add a tsp or two vinegar if required or according to your taste.
- Now add the roasted masala to the cooked mutton and mix it well.
- Serve hot with steamed rice or roti.
*Vary the quantity of the chillie powder as per your taste.
**Garam Masala includes equal proportion of cardamoms, cloves and cinnamon grinded together.
***If the mutton has a lot of fat in it, you may use less oil.
**** Instead of a pressure cooker one may use a big pan. Only for cooking the mutton you'll need more time and a little bit more of water.