Mutton in a tomato gravy

Mutton curry goes so well with Indian bread (roti/ naan ) or even with a hot bowl of steamed rice. Though eating mutton is not a regular affair at home keeping health concerns in mind and also because of the long preparation and cooking time I am reluctant to cook mutton very often. And whenever I do , I cook it in pressure cooker only to save my time. This sunday I cooked the mutton in tomato gravy with lot of garlic. It came out awesome with the perfect colour and taste. We had it with our garlic naan. Oh what a lip-smacking meal it was !! This is again a pressure cooker version only.

Do check this recipe and try in your kitchen.

Ingredients:

Mutton: 1/2 kg
Onion: 3 large sized
Garlic: 10-12 pods (keep aside few as whole)
Ginger: 1 medium sized
Green chillies: 1 -2 or more depending on your taste bud
Tomato: 2 nice red large sized
Bay leaves: 2
Cinnamon/cardamom/cloves : 3-4 of each
Turmeric powder: 1/2 tsp
Coriander powder: 1 tsp
Red chilli powder: 1 tsp
Freshly grounded cumin : 1 &1/2 tsp
Meat Masala: 2 tsp
Garam Masala powder: 1tsp
Salt to taste
Mustard Oil: 3 tbsp.
Chopped coriander leaves for garnishing
Water as required

Procedure:

Clean & Wash the mutton . Heat one pan/kadhai and dry roast the mutton till all the water evaporates and the mutton becomes dry and take a brownish colour. Keep aside.

Make a paste of onions, garlic, ginger, green chillies in a mixer. Keep aside.
Cut tomatoes and make a puree out of it in a mixer.

Heat oil in a clean kadhai/pan. Add the Bay leaves, Cinnamon, cardamom, cloves and allow to splutter.

Now add the onion/garlic/ginger/green chilli paste, fry them till turn into golden brown. Add the tomato puree and mix everything well.
Add all the dry masala (except the garam masala) & salt as mentioned above and keep frying till the tomato is cooked.

Time to add the mutton. Mix everything well and stir for few seconds in medium to low flame. Add the whole garlic pods that was kept aside in the beginning.

Cover with a lid keeping the flame in low. Keep checking in between. After repeating this for few minutes say 4-5 minutes, add hot water , give it a nice stir and cover with lid in low-medium-low flame. Slow cook the mutton for about say 15-17 minutes or so. Keep in mind to stir in between.
Once the gravy starts thickening put the gas off.

Transfer the mutton with the gravy to the pressure cooker (add water if required) and put on gas stove and pressure cook upto 5-6 whistles. This will again depend on the mutton quality and softness you want of the meat. Mine one took 7 whistles to get the softness we like. Let the pressure releases on its own.

Now transfer the mutton gravy to the same kadhai/pan, add garam masala and bring it to boil. Sprinkle chopped coriander leaves , transfer to a serving bowl. Serve with hot rice/naan/roti.