Mutton Tamatar ka Kut with Steamed Basmati Rice

Instructions

1. 1

   Marinate the Mutton (15-30 minutes)

   • In a mixing bowl, combine the mutton pieces with yogurt, 1 tablespoon of ginger-garlic paste, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of salt.
   • Mix thoroughly to ensure all pieces are well-coated.
   • Cover and let it marinate for at least 15 minutes, or up to 30 minutes at room temperature.
2. 2

   Sauté Aromatics and Onions (15 minutes)

   • Heat oil in a pressure cooker over medium heat.
   • Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamoms. Sauté for about 30 seconds until they become fragrant.
   • Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they turn a deep golden brown. This step is crucial for the flavor and color of the gravy.
3. 3

   Cook the Masala (10-12 minutes)

   • Add the remaining 1 tablespoon of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
   • Lower the heat and add the remaining turmeric powder, red chilli powder, coriander powder, and cumin powder. Stir for 30 seconds.
   • Immediately add the marinated mutton to the cooker. Increase the heat to medium-high and sear the mutton for 5-7 minutes, until it's browned on all sides.
   • Pour in the tomato purée, slit green chillies, and the remaining 1 teaspoon of salt. Mix well and cook for 8-10 minutes, until the masala thickens and you see oil separating at the edges.
4. 4

   Pressure Cook the Mutton (45 minutes)

   • Pour in 2 cups of hot water and stir everything together, scraping any bits stuck to the bottom of the cooker.
   • Secure the lid of the pressure cooker. Bring to high pressure (first whistle) on high heat, then reduce the heat to medium.
   • Cook for 25-30 minutes (or about 6-7 whistles).
   • Turn off the heat and allow the pressure to release naturally, which takes about 15-20 minutes. This ensures the mutton remains tender.
5. 5

   Finish and Garnish (5 minutes)

   • Carefully open the cooker lid. Check if the mutton is tender.
   • If the gravy is too thin for your liking, simmer it on medium heat for 5-7 minutes without the lid until it reaches the desired consistency.
   • Stir in the garam masala powder and garnish with freshly chopped coriander leaves.
   • Let the curry rest for 10 minutes for the flavors to meld before serving.