Creamy Mutton Curry

Ingredients:

• 500 grams mutton
• 4 medium sized onion (make a paste)
• 3 tbsp. ginger paste
• 3 tbsp. garlic paste
• 2-3 red chilies (paste)
• 1 medium tomato (chopped)
• 30 grams curd/ yogurt
• 1 tbsp. turmeric powder
• 1 tbsp. red chili powder
• 2 tbsp. kashmiri red chili powder
• 1/4 tbsp. garam masala powder
• 100-125 ml mustard oil
• Salt to taste

For tempering:

• 2 bay leaves
• 1" cinnamon stick
• 3-4 green cardamom

Making Procedure:

Pour the mustard oil in a kadai and let it smoke. Reduce the heat and temper oil with bay leaves, cinnamon stick & cardamom.

When the spices start crackling, add the ginger, garlic and onion paste. Mix the paste and fry till it turns golden brown.

Add turmeric, red chili and kashmiri chili powder. Cook for 2 minutes on low heat and then add the chopped tomatoes. Now cook it till the tomatoes are become soft.

Add yogurt and stir for 2-3 minutes. Add about 1/2 cup of warm water and salt, then add the mutton to the curry. Cover the kadai and cook it for 10 minutes or until the curry releases the oil.

Now only the mutton pieces are needed to put into a pressure cooker with 2 cups of warm water and cooked for 15 minutes on medium heat.

Turn off the heat and allow some time until the steam dissipates on its own. Pour the mutton into the kadai and stir it for 2-3 minutes. Now sprinkle garam masala powder on top.

Serve piping hot with plain hot rice or paratha.