Mutton - 1 kg
Onion ( medium ) - 2 ( finely chopped )
Tomato ( big ) - 1 ( finely chopped )
Green chilli - 2 ( slit lengthwise )
Ginger garlic paste - 2 Teaspoon
Coriander leaves - 1/4 cup ( finely chopped )
Mint leaves - 5 ( finely chopped )
Water - 1 cup
Salt - to taste
Cloves - 4
Cinnamon - 2 sticks of 1 inch thick
Cardamom - 2
Cumin seeds - 1/2 Teaspoon
Fennel seeds - 1/4 Teaspoon
Bay leaves - 3
Whole Black Pepper - 5 corns
Turmeric powder - 1/2 Teaspoon
Chilli powder - 1 1/2 Teaspoons
Coriander powder - 2 Teaspoons
Mutton masala powder - 1 Teaspoon ( optional )
1. Pressure cook the mutton along with the whole spices, half the measure of the masalas, half of the salt, water, 1 teaspoon of ginger garlic paste and green chillies.
2. The fat will float in the cooked gravy, you can either fry the mutton along with it or completely discard the fatty gravy. But I suggest to use half of the gravy to retain the flavour and can discard the rest.
3. Heat oil in a pan, add the onions and fry until they are translucent. Then add the mint and fry until the raw smell goes away.
4. Add the remaining ginger garlic paste and fry until the raw smell goes away and then add the tomato followed by salt and the remaining masalas. Cook until a beautiful tomato gravy is formed.
5. Now add the mutton along with half of the gravy from the pressure cooker to the pan and mix thoroughly.
6. Check for salt and cooked the mutton covered in medium or low flame for another 30 minutes until the gravy is completely reduced.
7. Remove from heat and garnish with coriander leaves.
Yummy mutton fry is ready to be served!
* If the mutton is very old and tough, you can add a teaspoon of fresh green papaya paste to soften it.