By Moumita Paul
Take 650 g bone in or boneless Mutton(lamb/goat) curry cut pieces, clean & wash, then marinate it with 1/2 lemon juice.
Cut onion into fine slices, make ginger garlic paste, grind a medium size tomato with 3 green chillis & make a smooth paste.
Heat a pressure cooker with vegetable oil, tempering whole garam masalas in it, fry the sliced onion.
Fry the onion till soft & golden, add tomato-green chilli masala paste, mix well, add ginger-garlic paste, saute until raw smell goes off.
Add spicy red chilli powder, Kashmiri red chilli powder, turmeric powder, coriander powder, roast it well for few mins, add well-beaten curd & saute well.
Once masala release oil, add mutton, roast it well with masalas, when mutton leaves oil, add salt. After few mins cooking add water, mix well.
Let the gravy starts boiling, close the pressure cooker & cook it for 10-12 mins on slow flame. Then raise the flame on high & make 2 whistles done.
Once cooker releases pressure, remove the lid, check the softness of mutton, turn on the flame on high, once gravy starts boiling, add ghee & garam masala powder.
Cook until reduce the gravy in right consistency. When the gravy is not too soupy nor to dry, add a handful of chopped fresh coriander, mix well. Turn off the heat.
Mutton masala curry is ready, serve it with roti, paratha, chapati, biryani, naan or kulcha, even with pulao or piping hot white rice.