Photey Waro Teewan with Steamed Basmati Rice

Instructions

1. 1

   Marinate the mutton

   • In a bowl, combine the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and 1 tsp of salt.
   • Mix well to coat the mutton evenly.
   • Set aside to marinate for at least 20 minutes while you prepare the other ingredients.
2. 2

   Sauté the aromatics and onions

   • Heat ghee or oil in a pressure cooker over medium heat.
   • Add the whole spices: green cardamoms, black cardamoms, cinnamon stick, cloves, and black peppercorns. Sauté for 30-40 seconds until fragrant.
   • Add the thinly sliced onions and fry, stirring often, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the gravy's flavor and color.
3. 3

   Cook the mutton

   • Add the marinated mutton to the cooker. Increase the heat to medium-high.
   • Sauté for 8-10 minutes, stirring continuously, until the mutton is browned on all sides and the moisture from the yogurt has mostly evaporated.
   • Add the tomato puree and coriander powder. Cook for another 5-6 minutes until the oil begins to separate from the masala.
4. 4

   Pressure cook the curry

   • Pour in 1.5 cups of hot water and the remaining 0.5 tsp of salt. Stir everything well, scraping the bottom of the cooker.
   • Secure the lid of the pressure cooker. Cook on medium heat for 5-6 whistles, or for about 20-25 minutes after the first whistle.
   • Turn off the heat and allow the pressure to release naturally.
5. 5

   Finish and serve

   • Once the pressure has released, carefully open the lid. Check if the mutton is tender. If not, cook for another 1-2 whistles.
   • If the gravy is too thin for your liking, simmer the curry without the lid for 5-7 minutes to thicken it.
   • Stir in the garam masala powder.
   • Garnish with chopped coriander leaves and serve hot with roti, naan, or steamed rice.