Name: Pressure Cooker Mutton Curry Cooked in Mustard Oil recipe by Soma Pradhan at BetterButter
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 1 kg - mutton (cleaned and extra fat removed); 4 - medium size onion; 2 - whole garlic pods; 1 inch ginger; 3 to 4 - green chili; 1 tsp - turmeric powder; 1 tsp - red chili powder; 2 tsp - garam masala powder; 7 - tomatoes pureed; Coriander leaves for garnishing; 4 tbsp - mustard oil; Salt to taste; 1 tbsp - sugar; 1 cinnamon stick; 3 to 4 - bay leaf; 2 - star mace; Few green cardamom; 1 - black cardamom; Few whole black pepper; Potatoes - 2

ABOUT Pressure Cooker Mutton Curry Cooked in Mustard Oil RECIPE

I know, I know, Olive Oil is the healthiest oil available and many people these days have switched to Olive Oil or Rice Bran Oil and so on. But to speak nothing but the truth, there is no comparison of the taste of Non Vegetarian food cooked in Mustard Oil. Frankly, I have still not got used to Olive oil and usually mix olive and sunflower oil while cooking. That’s how I try to create a balance in everyday cooking. However, when it comes to cooking mutton, hands down, it has to be Grandma style. Now my Grandma must not have cooked Mutton in Pressure Cooker. But it considerably reduces cooking time and helps getting a perfectly cooked smooth and fine gravy. Another point to confess is that I never cook mutton at home. It would be my better half who wear's his Chef’s Hat while cooking mutton and I play the role of Sous-Chef and do the rest like cutting salad, cooking rice, cleaning mutton, peeling garlic and chopping coriander leaves etc. Well, this gave me a chance to finally take the picture of the mutton after being cooked.

Ingredients Serving: 6

1 kg - mutton (cleaned and extra fat removed)
4 - medium size onion
2 - whole garlic pods
1 inch ginger
3 to 4 - green chili
1 tsp - turmeric powder
1 tsp - red chili powder
2 tsp - garam masala powder
7 - tomatoes pureed
Coriander leaves for garnishing
4 tbsp - mustard oil
Salt to taste
1 tbsp - sugar
1 cinnamon stick
3 to 4 - bay leaf
2 - star mace
Few green cardamom
1 - black cardamom
Few whole black pepper
Potatoes - 2

Instructions

Ground Onion, ginger, garlic and green chilies
Ground tomato to a fine puree.
Heat Mustard Oil in a pressure cooker on high flame.
Once it reaches smoking point, reduce flame and add the whole spices.
Add onion paste and cook on low to medium flame till it turns brown.
Next add tomato puree and cook for 7 to 8 minutes till you don’t smell any raw smell of tomato.
Add red chili powder, turmeric powder and garam masala powder.
Mix well. The gravy should be well cooked at this point.
Now is the time to add mutton and mix till mutton is well coated with spices.
Add 2 cups of water, salt to taste (about 2 tsp salt should be sufficient).
Add potatoes with skin, if you like having potatoes with mutton.
Put the lid on pressure cooker on and cook on high for 20 minutes.
Switch off the flame and allow pressure to drop. Check mutton. Mostly 20 minutes on pressure cooker is sufficient to cook mutton. If you are using baby goat, it might get cooked in 15 minutes. Some old goats take about 30 minutes to cook.
Garnish with coriander leaves, use lots of it and serve with steam rice .
Squeeze some lime juice and enjoy with hot piping mutton straight from the cooker.

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