Mutton Curry In A Hurry

                                                                             

I don't cook mutton curry all that often. So, on the rare occasions that I do, it becomes a special event for me and I take it quite seriously. I pore over my recipe books before selecting a recipe to make. I follow all the step wise instructions, do the prep work meticulously- either a few hours or even a day before. Sometimes though, things don't work out as we would like it too.

The last time I made mutton curry I could neither look up any recipe nor do any prep work. It was a  ' get,set and cook' sort of scenario. The rushed effort however turned out so good that I thought it might be worth sharing this recipe of " mutton curry in a hurry".

This recipe is ideal for the young folks out there who appear to be perpetually in a hurry. While it takes considerably less time as compared to other mutton recipes, it is just as  delicious.

Ingredients:

1/2 kg mutton ( goat meat)
2-3 onions ( or 1 cup ), finely sliced
1 tbsp ginger garlic paste
2 tomatoes, chopped
2 tbsp yoghurt
1 tbsp coriander powder
1 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
4 tbsp oil
1 tsp whole spice powder ( garam masala powder)
Whole spices: 4 cloves, 1 inch cinnamon, 1 black cardamom, 1 bay leaf, 1 tsp cumin seeds, 1/2 tsp black pepper corn, 2-3 green cardamom
Fresh coriander leaves to garnish

Method:  In a heavy bottom pan heat oil and add the whole spices. Add the onion and stir for a minute or two. Add the mutton and saute for few minutes till it changes colour. Add the ginger garlic paste, tomatoes, yoghurt and the spice powders - turmeric powder, red chilly powder, coriander powder, whole spice powder and salt. Stir over medium heat till the liquid dries up, oil separates from the mixture and the colour and aroma seem just right.  If, however, the raw smell hasn't gone away, sprinkle little water and stir some more till you get the desired result.Then add  one and  a half cup of warm water and transfer to a pressure cooker. Lower heat after first whistle and let it cook on low heat for about 30 minutes. Once steam releases, open the pressure cooker and check if the mutton is tender. If not done, add little more water and pressure cook for further ten to fifteen minutes. Garnish with plenty of chopped coriander leaves before serving.