Mutton buhari (a kerala style mutton curry) and a prize!

Ingredients

• 1 Kg Mutton/lamb/Goat meat cut into chunks
• 3 medium size onions chopped (3 cups,450g)
• 1 ¾ tablespoon minced ginger (2 size, 40g)
• 1 ¾ tablespoon minced garlic
• 4 small- medium tomatoes chopped (1 ½ cups, 260g)
• 2 tablespoons Kashmiri Chilli powder
• 1 ½ tablespoon Coriander powder
• ½ teaspoonTurmeric powder
• ½ teaspoon + ½ teaspoon garam masala
• ½ cup water
• 2 twigs curry leaves
• Salt as required.

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Preparation

• Place a pressure cooker onto medium heat and add oil. When hot, add the sliced onions and sauté until it starts turning golden.
• Add minced ginger and garlic and sauté for few seconds up to a minute or until the raw smell fades.
• Add chilli powder, coriander powder, turmeric powder and ½ teaspoon garam masala and sauté for few seconds.
• Add in chopped tomatoes. Cover and cook till soft and the whole mixture looks pulpy. At this point you will see the oil has started clearing from sides. Stir in between to avoid burning.
  
• Add the meat and stir well. Add water and pressure cook for 35 minutes or until done. The cooking time depends on the kind of meat and the size.
• If there is too much of liquid, boil until it is reduced to thick gravy. Make it as thick or thin as desired.
• Add curry leaves and the remaining bit of garama masala. Stir well. Close the lid and cook for 2-3 minutes.

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