Mutton Curry - Sunday homely style...

Continuing on our tradition from back-home, I always try to make mutton curry with warm rice and salad for Sunday lunch. Not counting the weekends when I was overly lazy or when we have guests over who don't take mutton. Since cooking mutton takes atleast 30 mins, it is best left to be done over the weekend. The best taste is when it is fresh cooked. Re-warming and eating the next day does not taste the same - that being said, I always make extra so we can have it for another meal or two. This weekend was no different - though I am yet to download the pic, so the initial post will be without the pic!

One of my dear friend, Kavita, has pushed me to go ahead and post even without the pic, but atleast get it going again. Trust me, got a number of recipes to post and share and try to keep up with this hobby of mine. Thanks, Kavita - I really need the encouragement and always glad to have friends like you. :)


Ingredients (6-8 servings)
Cooking time: Approx. 30 mins

Mutton - approx 3 lbs (2 packets from my butcher - for my own reference later ;) )
Onion-Ginger-Garlic-Tomato Paste - 12 tbsp (from the paste of 2 onions, 1 inch ginger, 7-8 cloves garlic, 2-3 medium tomato ground in blender, 1-2 green chilli [optional])
Cumin Seeds - 1 tbsp
Canola oil - 3-4 tbsp
Dry red chilli - 4
Dry bay leaf - 4
Cinnamon stick - 1
Sugar - 1/8 tsp
Salt - 2 tbsp
Turmeric powder - 1 tbsp
Meat curry powder - 6-7 tbsp (I use Shan brand)
Coriander powder - 1.5 tbsp
Garam masala - 1.5 tbsp

Potatoe - 2 large
Hot water - 4 cups

Method

Use a pressure cooker.
Heat canola oil.
As it warms, add cumin seeds followed by dry red chilli, cinnamon stick and dry bay leaf.
Add the sugar and let it caramelize (In the words of my mom, every dish should have sweet and savoury taste in varying degrees but both should be there).
Add the onion-tomato-ginger-garlic paste and toss at regular interval for even cooking.
Add salt, turmeric powder, meat curry powder, coriander powder and garam masala.
Add meat after cooking the above masala mixture for about 5-10 mins in Medium-High heat.
Add the room temperature meat - if frozen meat, make sure it is defrosted and room temperature-ish. It takes almost 20 mins for the mixture to be well coated with the spices and the meat to be half-cooked.
Add big-cubed potatoes 5 mins before you are about to add the water.
Add hot water and let it come to a boil.
Cover the pressure cooker and let it blow the whistle in Medium-High heat. If it is baby-goat meat, just let the whistle start - immediately switch it off else the meat gets overcooked.
Continue cooking in Medium heat for 5 mins (optional).