Mutton Curry

                                                                                                 Mutton Curry

Ingredients:

• 500 gms nice & tender mutton
• 3-4 Medium Sized Potato Cut Into Halves
• 1-2 tsp Cooking oil for frying potato (Mustard oil will certainly enhance the taste.)
• 3 medium sized onions
• Garlic 8 -10 Cloves
• Ginger 1 ½ inch
• Mutton Masala
• 1 tsp Garam Masala
• 5-8 Black Pepper (Oriya: Gol Maricha)
• 4 Whole Cardamom (Oriya: Aleicha)
• 5 Cloves (Oriya: Labanga)
• 1 Long Stick of Cinnamon (Oriya: Dalchini)
• 1/2 tsp Sugar
• 8 tsp of cooking oil (Again if you choose mustard oil, it will help you get the typical Oriya Mansha Tarkari aroma)
  

  For Marinating

• 2 tsp Turmeric Powder (Oriya: Haladi Gunda)
• 2 tsp Red Chili Powder
• 2 tsp Mustard Oil
• 1 ½ tsp Salt
  

  Method:

1. • Make a smooth paste of onion, ginger and garlic and half an inch cinnamon (I somehow prefer the fresh paste than the ones available ready-made in the shops). But you can use the packed paste as well.
   • Marinate the mutton with 1 tsp turmeric powder, ½ tsp salt, ½ tsp red chili powder,and 1-2 tsp mustard oil (optional) for 1-2 hours.
   • Heat up a Kadhai or any heavy bottom Pan
   • Add 1-2 tsp of cooking oil
   • Shallow fry the potatoes till they turn golden brown.
   • Keep them aside on kitchen-wraps or tissue paper to absorb excessive oil.
   • Heat 7-8 tsp of cooking oil in a pressure cooker
   • Temper it with Black pepper, Cinnamon stick, Bay leaf, whole Cardamom, Cloves
   • Add sugar to this (This is primarily to enhance the color of the gravy) till it turns brown.
   • Add the masala paste prepared in step 1.
   • Add a little turmeric.
   • Fry till the oil starts to come out. You can add a little water if the masala starts to stick to the vessel.
   • Add the marinated mutton at this point
   • Fry on medium heat for about 15 mints (till the oil stars to separate out) with the lid loosely covered
   • Add fried potatoes
   • Add water based on how much of gravy you want to make. For a medium thick gravy, you can add up to 2 cups of water
   • Add 1 tsp of garam masala
   • Fix the pressure cooker lid
   • Cook on high head for 1 whistle and then cook on low heat for about 20 mins.
   • Open the pressure cooker only after it cools down on its own.
   • Check the tenderness of the mutton. If you require it to be softer, you could cook it for some more time.
   • Garnish it with chopped coriander leaves.