Mutton Curry (Soy-Free)

Ingredients

• about 680 g Mutton
• 2 medium Onion
• 3 medium Tomato
• 2 tbsp Ginger-garlic paste
• 1 tsp Turmeric powder
• 2 tsp Red chili powder
• 1.5 tsp Cumin powder
• 1.5 tsp Coriander powder
• 1 tsp Garam masala
• 3 tbsp Mustard oil
• 2 Bay leaves
• 1 Cinnamon stick
• 4 Cloves
• 1.5 tsp Salt
• 2 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the about 680 g of mutton with the 2 tbsp of ginger-garlic paste, 1 tsp of turmeric powder, 2 tsp of red chili powder, 1.5 tsp of cumin powder, 1.5 tsp of coriander powder, and 1.5 tsp of salt. Mix well to coat the mutton evenly. Cover the bowl and let it marinate in the refrigerator for at least 1 hour.
2. 2Place a pressure cooker or a large heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Add the 3 tbsp of mustard oil. Once the oil is hot, add the 2 bay leaves, 1 cinnamon stick, and 4 cloves. Sauté for 1 minute until fragrant.
3. 3Add the 2 medium onions, chopped, to the pot. Cook, stirring occasionally, for 8-10 minutes, or until they are golden brown and softened.
4. 4Add the 3 medium tomatoes, chopped, to the pot. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and started to break down.
5. 5Add the marinated mutton to the pot. Cook for 5-7 minutes, stirring frequently, until the mutton is browned on all sides.
6. 6Pour in the 2 cups of water. If using a pressure cooker, secure the lid and cook under pressure for 20-25 minutes. If using a pot, bring the water to a boil, then reduce the heat to low, cover, and simmer for 40-50 minutes, or until the mutton is tender.
7. 7Once the mutton is tender, stir in the 1 tsp of garam masala. Continue to simmer for another 5 minutes to allow the flavors to meld. Serve the mutton curry hot.

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