Step-by-Step Instructions

1. 1.Marinate Mutton

   Cut the mutton into large chunks. Marinate it with ginger paste, garlic paste, and whole black pepper. Mix well to coat all pieces.

2. 2.Fry Potatoes

   Heat some vegetable oil in a korai (wok). Add the medium-sized peeled potatoes and lightly fry them until they turn golden. Sprinkle a little salt while frying. Once done, remove the potatoes and set them aside.

3. 3.Fry Onions

   In the same oil, add the medium-sized whole onions and fry them until they turn reddish-brown. Once done, remove the onions and set them aside.

4. 4.Sear Mutton

   In the remaining oil in the korai, add the marinated mutton. Fry it until it turns a rich reddish-brown. This step may take around 20 minutes.

5. 5.Pressure Cook Mutton

   Add about 2 to 2.5 cups of water and salt to taste to the mutton in the korai. Transfer the entire mixture to a pressure cooker. Seal the cooker lid and cook until the mutton is fully tender. This will take about 6 to 7 whistles (pressure releases), depending on the quality of the mutton.

6. 6.Separate Mutton and Thicken Gravy

   Once the mutton is fully cooked, carefully separate the mutton pieces from the gravy using a slotted spoon and set them aside. Pour the gravy back into the korai and let it boil until it thickens.

7. 7.Add Flavorings and Combine

   Once the gravy is thick and rich, add 1 tablespoon of sugar and 1.5 tablespoons of vinegar. Then, add the previously fried potatoes and the cooked mutton pieces to the gravy. Gently mix everything together.

8. 8.Final Touch and Serve

   Finally, add the fried whole onions on top and mix gently. This dish is best served hot with fresh bread or toast.