Amma's Signature Mutton Curry

It's Sunday and as usual it's a special lunch day just like any other households. Today we visited our mom and she cooked for us her signature mutton curry. The whole cooking process happened in pressure cooker which minus the stove cleaning task 😁. This recepi calls for aromatic Indian spices and not so Indian herbs which we local called as daun pandan aka pandan leaf or screwpine leaf. The main reason for adding pandan leaf to the recipient are for it's aromatic nature.

This mutton curry are thick, spicy and full of flavor. The spiciness comes from the all spice and green chilly. Since we all are heat tolerable people it suits our palate. In fact for spicy freak I've me it was actually mild but if you're not like me this is a bit on spicy side. No coconut milk added to the recipe, the thickness comes from the added masala and ground paste. No water added as well as mutton tend to release water while cooking and pureed tomato helps too. We serve this Anna's special mutton gravy with Mid Eastern blue barberry rice and cucumber raita for a hearty Sunday family lunch ❤

Ingredients 

To Marinate 

1kg mutton with bone

1/2 cup yogurt

1 tbsp lemon juice

1 tsp turmeric powder

1/2 tsp chilly powder

Ground Paste

4 large onions

6 cloves garlic 

2"inch ginger

For The Gravy

4 tomatoes,pureed

1 large onion, sliced

4 green chillies,slit

3 tbsp meat masala

1 1/2 tsp coriander powder

1 1/2 tsp cumin powder

1 tbsp red chilly powder

1 tsp garam masala

2 tbsp vegetable oil

Salt to season 

3 cardamom pods 

1"inch cinnamon stick

4 pcs cloves 

1 bay leaf

1 screwpine leaf

1 tsp fennel seeds

Handful chopped coriander leaves 

Methods

In a large bowl, wash and marinate mutton with ingredients listed under "To Marinate". Marinate for 1 hour. 

Heat oil in a pressure cooker, sautee cloves,cinnamon stick, bay leaf, screwpine leaf, fennel seeds and cardamom pods.

Add the ingredients listed under "Ground Paste" and saute till fragrant.

Add the green chilly, meat masala, chilly powder,coriander powder and cumin powder. Saute for one minute. 

Add the pureed tomato and cook for another 2 minutes. Add the marinated mutton and season with salt. Stir well. 

Pressure cook the mutton for 6 whistles and turn off the heat. Once all the pressure released,  add the chopped coriander leaves (reserve some for garnishing).

Stir and serve with rice or roti.