Ou Tenga Mutton Curry

1. 1
   prep · ~15 min

   Wash and marinate the mutton.

   1.Rinse 500 g curry-cut goat meat well under cold running water.

   2.Drain and rub the pieces with turmeric powder and a pinch of salt.

   3.Set aside for 15 minutes while prepping other ingredients.

   TIPGoat meat with bone gives the richest curry. Trim excess fat before washing for a cleaner taste.
2. 2
   prep · ~3 min

   Prepare the elephant apple.

   1.Wash the ou tenga thoroughly and cut into 6-8 wedges.

   2.Remove the hard core and seeds.

   3.Place wedges in a small bowl with 0.5 cup water and set aside so they don't discolour.

   TIPThe elephant apple oxidises quickly and turns brown. Dunking it in water immediately after cutting preserves its colour.
3. 3
   temper · ~2 min

   Heat the oil and crackle the whole spices.

   1.Pour 2 tablespoons mustard oil into the pressure cooker and heat until it just begins to smoke lightly.

   2.Reduce heat to medium. Add 2 bay leaves, 3 crushed cardamom pods, 1 inch cinnamon stick, and 0.5 tsp cumin seeds.

   3.Sauté until the spices sizzle and release their fragrance, about 30 seconds.

   TIPLetting mustard oil reach its smoking point removes its raw pungency. Then immediately reduce the heat so the whole spices don't burn.
4. 4
   saute · ~8 min

   Brown the onions and ginger-garlic paste.

   1.Add the sliced onion to the tempered oil and fry until soft and golden brown, about 5-7 minutes.

   2.Stir in 2 tablespoons ginger-garlic paste and cook until the raw aroma fades and it turns a shade darker, about 1 minute.

   3.Add the marinated goat meat to the cooker.

   TIPScrape the bottom of the cooker often — the ginger-garlic can stick. A splash of water loosens anything that catches.
5. 5
   saute · ~5 min

   Sear the meat.

   1.Turn the heat up to high and sear the mutton pieces on all sides until they lose their pink colour, about 4-5 minutes.

   2.Keep stirring so the meat browns evenly and the spices coat every piece.

   TIPBrowning the meat deeply at this stage adds immense savoury backbone to the curry. Don't rush it.
6. 6
   pressure cook · ~40 min

   Pressure cook the mutton with potatoes.

   1.Add the cubed potatoes, slit green chilies, black pepper, the remaining salt, and the ou tenga wedges along with their soaking water.

   2.Pour in 2 cups of water and give everything a good stir.

   3.Close the pressure cooker lid and cook on high heat until the first whistle.

   4.Reduce heat to low and cook for 6-7 more whistles, about 25-30 minutes.

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

   TIPThe elephant apple is the souring agent here — add all the wedges including the soaking water for maximum tang. Taste the gravy after pressure cooking; it should be pleasantly sour and warming.
7. 7
   simmer · ~8 min

   Adjust consistency and simmer.

   1.Open the lid once the pressure has fully released. Check if the meat is fork-tender.

   2.If the gravy looks too thin, simmer uncovered on medium heat for 5-8 minutes until it coats the back of a spoon.

   3.If too thick, add a splash of hot water and simmer for 2 minutes. Check seasoning and adjust salt.

   TIPA properly cooked elephant apple wedge will be soft but still hold its shape. It should melt into the gravy slightly, thickening it naturally.
8. 8
   garnish

   Garnish with fresh coriander and serve.

   Scatter chopped coriander leaves over the curry right before serving. Ladle into bowls while piping hot.

   TIPOu Tenga Mutton Curry tastes even better the next day. The sourness deepens overnight letting the mutton soak up all the tangy goodness.

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