Mori Mutton Masala with Jowar Bhakri

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, and 0.5 tsp of salt.
   • Mix thoroughly to ensure each piece of mutton is evenly coated.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for better flavor penetration.
2. 2

   Prepare the Mori Masala Paste

   • Heat 1 tsp of oil in a pan over medium heat.
   • Add the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and bay leaf. Roast for 1-2 minutes until they become aromatic.
   • Add the 1 roughly chopped onion and the grated dry coconut. Sauté for 6-8 minutes, stirring continuously, until the onion is golden brown and the coconut is toasted and fragrant.
   • Turn off the heat and let the mixture cool down completely.
   • Once cool, transfer the roasted mixture to a grinder. Add a few tablespoons of water and grind to a smooth, fine paste.
3. 3

   Cook the Curry Base

   • Heat the remaining 3 tbsp of oil in a pressure cooker over medium heat.
   • Add the 2 finely chopped onions and sauté for 8-10 minutes until they turn a deep golden brown. This step is crucial for the color and flavor of the gravy.
   • Add the prepared mori masala paste and cook for 5-7 minutes, stirring frequently, until the paste darkens in color and you see oil separating from the sides.
   • Stir in the tomato puree, Kashmiri red chili powder, and slit green chilies. Cook for another 4-5 minutes until the raw smell of the tomatoes disappears and the masala is well-cooked.
4. 4

   Pressure Cook the Mutton

   • Add the marinated mutton to the pressure cooker. Increase the heat to high and sauté for 5-7 minutes, stirring, to sear the mutton pieces on all sides.
   • Pour in 2 cups of hot water and the remaining 1 tsp of salt. Stir everything well to combine.
   • Secure the lid of the pressure cooker. Cook on high heat until you hear the first whistle.
   • After the first whistle, reduce the heat to low and cook for 20-25 minutes.
   • Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
5. 5

   Finish and Serve

   • Once the pressure has fully released, carefully open the lid. Check if the mutton is tender; it should be easily pierced with a fork.
   • If the mutton is not tender enough, pressure cook for another 5-10 minutes (1-2 more whistles).
   • Stir in the garam masala powder. If the gravy is too thin, simmer the curry without the lid for a few minutes to reach your desired consistency.
   • Check for seasoning and add more salt if needed.
   • Garnish with freshly chopped coriander leaves and serve hot with jowar bhakri, chapati, or steamed rice.