Mutton Gravy

Ingredients:

Mutton/Goat 1 lb/500g

Salt
Cooking Oil 
Onion 2 medium size chopped 
Tomato 1 big chopped
Curry leaves little
Ginger garlic paste 1tsp.

Dry red whole chilli 2-3
Coriander leaves chopped (for garnishing)
Turmeric powder 1/4tsp.
Chilli powder 1tsp.
Meat masala powder 1tsp.
Pepper powder 1/4tsp.

Kasoori methi - 1/2 tsp crushed

Almonds (soaked and peeled) - 6

Spices:

Clove 2
Cardamom 1
Cinnamon stick 1small piece
Fennel seeds 1/2tsp.

Star anise 1

Bay leaf small 1

Method:

1. Heat the pressure cooker add 2 tsp cooking oil (You can use any oil but I used coconut oil which adds a nice flavor to the gravy). Add the whole spices mentioned above, and allow it to pop. Add curry leaves and red whole chili and sauté for 30 secs.

2. In medium flame add the chopped onions and sauté until the color of the onion turns golden yellow. At this point add ginger garlic paste and stir until the raw smell of the ginger garlic paste disappears. 

3. Add the mutton pieces (pre-washed) and a little salt. Mix well so the onion and the mutton pieces are evenly coated.  Pressure cook this in medium flame for 2 whistles or until the mutton is half cooked (no need to add water, since the mutton itself releases some water while cooking). Turn off the stove.

4. Once the pressure is completely released, open the pressure cooker and turn on the stove once again. In medium flame, add turmeric powder, chili powder, meat masala powder, and pepper powder to the mutton and mix well.  Check salt and add more if required.

5. Close the lid and let it cook for another 2-3 whistles or until it is fully cooked (10-15 mins). Turn off the stove.

6. While the mutton is cooking, blend the soaked and peeled almonds to a fine paste and keep aside.

7. Once again after the pressure is released from the cooker, open the lid and turn on the stove to medium-high flame. Add the almond paste, add some water according to your consistency (I used 1 cup of water), mix well, and allow it to boil for 2-3 mins.

8. Turn off the stove and add the crushed kasoori methi powder. Mix, garnish with coriander leaves and serve. 

Note: If you are planning to make a thick gravy, you can skip the adding almond paste step. So after step 5 you can proceed with step 8 and serve. 

This gravy goes well with rice, veg pulao, chappathi, appam, or idiyappam