To pressure cook:
1. Mutton/lamb 1 kg, cut to small pieces (preferably boneless)
2. Green chilly 5 no, slit
3. Turmeric powder ½ tsp
4. Garam masala 1 tsp
5. Ginger-garlic crushed 1 TBSP each
6. Salt as required
Clean and cut the mutton/lamb into small pieces. (You can keep the bones for flavoring the curry). Add all the ingredients into a pressure cooker and cook for 3 whistles. YOU DON’T HAVE TO ADD ANY WATER. Allow pressure to release by itself and open. You can see water have oozed out from the meat. Set this aside.
1. Onions 4 small/2 medium, thinly sliced
Shallots 10 nos, thinly sliced
Garlic 2 pods, crushed
2. Tomato 3 medium, chopped
3. Curry leaves 2 sprigs
4. Red chilly powder 1 tsp
Turmeric powder ¼ tsp
Black pepper powder ½ tsp
5. Coconut milk ¼ cup
6. Coconut oil 2 TBSP
7. Salt as required
- Heat coconut oil in a nonstick pan and saute onions and shallots till translucent. Add garlic and saute till aromatic.
- Next add ingredients numbered 4 along with curry leaves and saute well for 3-4 minutes or until raw smell from powders are all gone.
- Add chopped tomatoes, mix well with masala and add the mutton along with all water if any.
- Cook this uncovered at medium heat for 15 minutes or until 95% liquid is evaporated. Adjust salt at this stage.
- Lastly add the coconut milk and cook until completely dry.
Notes: I sometimes evaporate all the liquid from mutton after pressure cooking and then add it to the onion mixture too. This will also give the same taste and texture to the roast.