Mutton Boti Curry with Ragi Sankati

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces, whisked curd, 1 tbsp of ginger-garlic paste, turmeric powder, 0.5 tsp Kashmiri red chili powder, and 0.5 tsp of salt.
   • Mix thoroughly to ensure each piece of mutton is well-coated.
   • Cover the bowl and let it marinate for at least 1 hour at room temperature, or for best results, refrigerate for 4-6 hours.
2. 2

   Prepare the Curry Base (Bhuna Masala)

   • Heat ghee or oil in a pressure cooker over medium heat.
   • Add the whole spices: cinnamon stick, cloves, green cardamom pods, and bay leaf. Sauté for 30-45 seconds until they become fragrant.
   • Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor of the curry.
   • Add the remaining 1 tbsp of ginger-garlic paste and sauté for another minute until the raw aroma disappears.
3. 3

   Cook the Masala

   • Add the tomato puree to the cooker. Cook for 5-7 minutes, stirring, until the mixture thickens and you see oil separating from the masala at the edges.
   • Lower the heat and add the powdered spices: coriander powder, cumin powder, the remaining 1 tsp Kashmiri red chili powder, and the regular red chili powder. Sauté for 1 minute until aromatic.
   • Add the remaining 1 tsp of salt and mix well.
4. 4

   Sauté and Pressure Cook the Mutton

   • Add the marinated mutton along with all the marinade to the pressure cooker. Increase the heat to medium-high.
   • Sauté for 7-8 minutes, stirring continuously, until the mutton is well-seared and the moisture from the curd has reduced significantly.
   • Pour in 1.5 cups of hot water. Stir well, scraping the bottom of the cooker to deglaze and incorporate any flavorful bits.
   • Secure the lid of the pressure cooker. Bring to high pressure (first whistle) on high heat, then reduce the heat to medium-low.
   • Cook for about 25-30 minutes, or until 6-7 whistles.
   • Turn off the heat and allow the pressure to release naturally (NPR). This takes about 10-15 minutes and helps keep the mutton tender.
5. 5

   Finish and Serve

   • Once the pressure has fully released, carefully open the lid. Check if the mutton is fork-tender. If not, pressure cook for another 1-2 whistles.
   • If the gravy is too thin, simmer the curry without the lid for 5-10 minutes until it reaches your desired consistency.
   • Stir in the garam masala powder. Let the curry rest for 5-10 minutes for the flavors to meld.
   • Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or steamed basmati rice.