Gawar Gosht with Steamed Basmati Rice

Instructions

1. 1

   Sauté Aromatics and Onions

   • Heat ghee in a pressure cooker over medium-high heat. Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom.
   • Sauté for about 30 seconds until they become fragrant and release their aroma.
   • Add the sliced onions and a pinch of salt. Cook, stirring frequently, for 10-12 minutes until they are deeply golden brown. This step is key to the rich flavor of the gravy.
2. 2

   Sear Mutton and Cook Masala

   • Add the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
   • Add the mutton pieces. Increase the heat and sear the mutton on all sides for 5-7 minutes until well-browned.
   • Reduce the heat to medium. Add the powdered spices: turmeric, red chili, coriander, and cumin powder. Stir and cook for 30-45 seconds.
   • Pour in the tomato puree and add the salt. Cook, stirring occasionally, for 6-8 minutes until the masala thickens and you see oil separating at the edges.
3. 3

   Incorporate Curd and Pressure Cook Mutton

   • Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling. The gravy should become smooth and creamy.
   • Increase the heat back to medium, add 1.5 cups of water, and bring the mixture to a rolling boil.
   • Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to low and cook for 20 minutes, or until the mutton is 80% tender.
4. 4

   Add Cluster Beans and Final Cook

   • Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
   • Carefully open the cooker. Add the chopped cluster beans and stir to combine them with the mutton and gravy.
   • Secure the lid again. Pressure cook on medium-high heat for just 1 whistle. Immediately turn off the heat and let the pressure release naturally again.
5. 5

   Finish and Serve

   • Open the cooker. Check the consistency of the gravy. If it's too thin, simmer without the lid for a few minutes to thicken it to your liking.
   • Stir in the garam masala powder. Let the curry rest for at least 10 minutes to allow the flavors to meld.
   • Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or steamed rice.