A simple gravy without tomato prepared with soft tender chunks of mutton which can be served with rice, rotis or any bread.
Ingredients:
Mutton – 1/2 kg
Red chillies – 5
Green chillies – 1 slit
Cinnamon – 1 inch
Cloves – 3
Peppercorns – 8
Cumin seeds/ Jeera – 1 tsp
Ginger chopped – 1 tsp
Garlic chopped – 1 tsp
Coriander Leaves – 1 tsp
Turmeric powder – 1/2 tsp
Onions cubed – 1 cup
Onion – 1 big (finely chopped)
Yogurt – 1/2 cup
Salt – To taste
Coriander leaves – for garnishing
Water – 1 1/4 cups
Cashewnuts ground – 8 -10 (optional)
Preparation:
Marinate the mutton in yogurt and salt for 1 hour.
In a pan, add oil and heat it. When hot, add the cardamom, cloves, pepper, cumin seeds/jeera and saute. Then add the chopped ginger, chopped garlic, cubed onions and lastly the coriander leaves, turmeric powder, green chillie and saute well. Put off the stove and let it cool. Pulse this in a mixie until fine and keep it aside.
Meanwhile, in a pressure cooker, heat oil. Add the chopped onions and saute well. When it turns brown, add the marinated mutton, salt as desired and saute well for 5 minutes. Then, add the ground mixture and 1 1/4 cups of water. Close the lid of the pressure cooker with the weight on. Keep it on medium flame until you hear a whistle. After the first whistle, reduce the flame to medium low and let it cook for 10 -15 minutes depending on the tenderness of the meat. If the meat is a bit tough, you may have to keep it until you hear a second and a third whistle. Usually three whistles would suffice.
Open the pressure cooker and check if the meat is cooked. If you want the gravy to be of a thicker consistency, keep the gravy on fire for a few more minutes and stir often gently so that it does not burn and the gravy thickens.
Once done, serve garnished with coriander leaves. You may add ground cashewnuts for a richer gravy.
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