Punjabi Mutton Curry

Ingredients:

Mutton – ½ kg

Oil, Mustard and Cumin seeds for tempering

Dry Spices – Bay leaves, Cinnamon and Cloves

Onion – 4, big, finely sliced

Tomato – 1, big, chopped

Thick Curd – ½ cup

Ginger-garlic paste – 2 tbsp

Turmeric powder, Chili powder, Coriander powder and Garam Masala

Salt to taste

Coriander leaves – chopped

Fresh Lemon squeeze

Instructions:

• ·         Heat oil in a Pressure cooker, add all the dry spices - Bay leaves, Cinnamon and Cloves
• ·         Add mustard and Cumin seeds
• ·         Add chopped Onion and ginger-garlic paste – sauté
• ·         When Onion is slightly brown, add chopped tomatoes – sauté until its cooked and mushy
• ·         Add all masala powders - Turmeric powder, Chili powder, Coriander powder, Garam Masala and Salt – Mix well
• ·         Add Washed Mutton Pieces – mix and fry well for few mins
• ·         Add Curd - mix and fry well for another few mins
• ·         Later add enough quantity water and pressure cook until 4 whistles, which will make the mutton very soft and will melt in the mouth
• ·         When done, add chopped coriander leaves and dash of lemon squeeze – Serve steaming hot