Spicy Mutton Masala

Step 1: Prepare the Spices and Onions

Heat cooking oil in a pressure cooker. Once hot, add all the whole spices (tej patta, jeera, badi ilaychi, choti ilaychi, dal chini, lavang, kali mirch) and let them sizzle for about 1 minute until fragrant. Add the sliced onions and fry until they turn light golden brown, stirring continuously to prevent burning, which takes approximately 5 minutes.

Step 2: Add Mutton and Ginger Garlic Paste

Once the onions are golden brown, add the 1 kg mutton pieces to the cooker. Stir well to combine with the onions and whole spices. Add 3 tablespoons of ginger garlic paste and continue to fry for about 5 minutes until the raw smell of the ginger garlic paste disappears and the mutton changes color.

Step 3: Incorporate Powdered Spices and Salt

Add 2 tablespoons of dhaniya powder and 2 tablespoons of mirchi powder to the mutton. Stir thoroughly for about 5 minutes, ensuring the spices are well coated and cooked. Then, add 2 tablespoons of salt (or to taste) and mix well.

Step 4: Add Ground Paste and Water

Pour the prepared ground paste (made from safed til, coconut burada, dry red chilli, kaju badam, tomatoes, and green chillies) into the cooker. Stir to combine all ingredients. Add 1 glass of water to prevent the masala from sticking to the bottom during pressure cooking. Mix well.

Step 5: Pressure Cook the Mutton

Add 2 tablespoons of mutton masala powder and mix thoroughly. Close the lid of the pressure cooker and cook for 5 whistles on medium heat. Allow the pressure to release naturally before opening the cooker.

Step 6: Adjust Gravy and Garnish

Once the mutton is cooked and tender, open the cooker and stir the masala. If you prefer more gravy, add another glass of water and simmer for 5 minutes. Finally, garnish with freshly chopped coriander leaves and mix gently. The spicy mutton masala is now ready to serve.

• Ensure onions are fried until golden brown, not burnt.

• Use sufficient ginger-garlic paste to eliminate the raw smell of mutton.

• Add water before pressure cooking to prevent the masala from sticking to the bottom.