East indian mutton curry

Ingredients

• 1 kg mutton
• 2 medium red onions finely sliced
• 2 medium tomatoes chopped
• 2 inch peice of ginger grated
• 4 big cloves of garlic grated
• 3 Russet potatoes
• 1 black cardamom
• 4-5 cloves
• 5-6 peppercorns
• 1 tsp cumin
• 1 inch cinnamon stick
• 2 bay leaves
• 2 green cardamoms
• 3 tbsp East Indian mutton masala
• 1 tsp Paprika
• 1/2 tsp cayenne pepper pwdr
• 1/2 tsp turmeric
• 1 1/2 tsp coriander pwdr
• 1 tsp cumin pwdr
• 2 tsp store bought mutton masala or garam masala
• 1 tsp  pepper pwdr
• salt to taste

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Preparation

• Season the mutton with salt,pepper,ginger and garlice in a bowl and keep aside.
• In a pressure cooker or a thick bottomed ceramic coated cast iron pot. Heat 3 tbsp olive oil.
• Once hot add all whole spices. As they start to crackle add onions and salt and brown them well.
• Add tomatoes and the East Indian mutton masala or all the ground spices.
• Stir on a low flame till oil seperates from the masala mixture.
• Add the marinated mutton peices and slow roast for 10 mins.
• Add 3 cups of water and chopped potatoes. Stir and pressure cook for 20 mins.
• If not simmer for 2 hours or till meat is tender and cuts easily with a spoon.
• Boil off excess gravy if you like it thick. Garnish with coriander leaves.
• Serve with veg pilaf and bread and raita.