Chigur Gosht

1. 1
   prep · ~10 min

   Prepare the tamarind leaves.

   1.Pluck the tender tamarind leaves from stems and measure 1 cup packed.

   2.Wash thoroughly in 2-3 changes of water to remove all dirt.

   3.Place leaves in a small pan with 0.5 cup water and boil for 5 minutes until softened.

   4.Drain and set aside.
2. 2
   prep · ~5 min

   Wash and marinate the mutton.

   1.Wash mutton pieces well and drain.

   2.In a bowl, mix mutton with whisked yogurt, turmeric powder, and 0.25 tsp salt.

   3.Set aside and let marinate while preparing the rest.

   TIPMarinating with yogurt tenderizes the meat and balances the tang from tamarind leaves.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a pressure cooker over medium heat.

   2.Add cumin seeds, black peppercorns, green cardamom, cloves, and cinnamon stick.

   3.Sauté for 30 seconds until spices sizzle and release aroma.
4. 4
   saute · ~15 min

   Fry the onions until deep brown.

   1.Add sliced onions to the pressure cooker and a pinch of salt.

   2.Sauté on medium-high heat, stirring frequently, until deep golden brown (10-12 minutes).

   3.Add ginger-garlic paste and slit green chilies.

   4.Sauté for 2 more minutes until raw smell disappears.

   TIPTake your time browning the onions — this is where the deep curry flavor comes from.
5. 5
   saute · ~3 min

   Add spice powders and cook the masala.

   1.Reduce heat to low.

   2.Add red chili powder, coriander powder, cumin powder, and remaining 0.25 tsp salt.

   3.Stir continuously for 2 minutes to avoid burning the spices.

   4.Add a splash of water if masala sticks to the bottom.

   TIPKeep the heat low — spice powders burn easily and turn bitter.
6. 6
   saute · ~10 min

   Sauté the marinated mutton.

   1.Add the marinated mutton to the pressure cooker.

   2.Increase heat to medium and sear mutton pieces, stirring often.

   3.Cook for 8-10 minutes until the meat is browned on all sides and oil separates.

   TIPSearing the mutton locks in juices and adds deeper flavor to the curry.
7. 7
   pressure cook · ~25 min

   Pressure cook the mutton with tamarind leaves.

   1.Add the boiled tamarind leaves and 1.5 cups water to the pressure cooker.

   2.Stir everything together and check salt.

   3.Close the lid and pressure cook on medium heat for 4-5 whistles.

   4.Turn off heat and let the pressure release naturally.

   TIPNatural pressure release keeps the mutton tender. Don't rush with quick release.
8. 8
   simmer · ~10 min

   Adjust consistency and simmer.

   1.Open the pressure cooker and check tenderness of mutton.

   2.If gravy is too thin, simmer uncovered for 5-10 minutes until it reaches desired thickness.

   3.Sprinkle garam masala and stir gently.
9. 9
   garnish

   Garnish with fresh coriander leaves and serve hot.

   Transfer to a serving bowl and garnish generously with chopped coriander leaves. Serve hot with steamed rice or roti.

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