Open in Cookpad AppCooking Instructions
- 1
Heat the oil:
Add oil to a heavy-bottomed kadhai (wok) and heat it well until slightly smoking.
Sauté onions:
- 2
Add sliced onions and fry until golden brown on medium heat.
Add mutton:
- 3
Once onions are golden, add the mutton pieces.
Fry the mutton for 8–10 minutes, stirring occasionally, until browned.
Add spices: - 4
Now add turmeric, salt, cumin powder, coriander powder, black pepper powder, and garam masala powder.
- 5
Fry everything well so the mutton is well coated and the masalas are roasted.
Make the masala paste: - 6
Grind tomato, ginger, garlic, and green chillies into a smooth paste.
Cook the masala: - 7
Add this paste to the mutton. Mix well and fry for 5–7 minutes until the oil starts separating.
Add water and slow cook: - 8
Pour in enough water for the desired gravy consistency.
Cook on low flame, stirring occasionally, and let it simmer so flavors deepen.
Pressure cook for tenderness: - 9
Transfer the mixture to a pressure cooker.
Add a bit more water if needed. Pressure cook for 3–4 whistles (or until the mutton is tender).
Serve:Once done, open the cooker, adjust salt or consistency if needed, and serve hot.
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