Mutton Curry - Indian Curry Recipe

  Ingredients.

1 kg mutton
6-7 small potatoes with skin
3-4 large cubes of papaya (optional)
Mustard oil
Salt to taste
Haldi (turmeric powder)
6-7 large onions (1 cut into big pieces rest to be ground to paste)
2 garlics
½ inch ginger
2 green chilies
2 red chilies (optional instead use ¼ teaspoon black pepper)

Dry Mashala (soak for ½ hr before grind for good aroma)

¼  teaspoon Jeera
¼ teaspoon Dhania
¼ poppy seeds
2 pinches of saunf (I think caraway)

Grind separately for better aroma

2 big sticks of Dalchini (cinnamon)
1 big  ilaichi (cardamom)
1 small ilaichi (cardamom)

METHOD

Grind all the mashalas in to paste. Wash and clean the mutton pieces in water and pat dry. Marinade in salt, turmeric and oil (I tablespoon) keep aside for ½ an hr.

Put oil in a big non stick flat bottom pot. Add oil. Fry the Potatoes and papaya moderately with out salt or haldi. Keep aside. Add generous amount of oil and put the cut onions in it. As it starts turning red add the paste mashalas. Fry till it is halfway done. Add the mutton pieces and cook in a high heat till all the moisture dries up and oil shows up . Now put the lid and put it in low heat .Mutton will start leaving water. After 15-20 minutes remove the lid and stir continuously till the water dries up and mutton pieces stated glazing. Add the potatoes and papaya. Fry little bit. Transfer it into a pressure cooker.Add the Garam mashala or dalchini,elaichi powder) .Wait for two whistles one in high heat and one in low heat. Wait till pressure gets released. Serve hot with Basmati steamed rice or hot Chapattis.