Punjabi Mutton Curry

Ingredients

• Water - 1 cup
• Dry Red Chillies - 2
• Whole spices - 1 bay leaf, 1 black cardamom, 1" piece cinnamon sticks, 3 cloves
• Salt - to taste (about 1 tsp)
• Mustard Oil or ghee - 6 tbsp
• Coriander leaves - 1/4 cup (finely chopped)
• Kasoori Methi - 1 tsp
• Coriander Seeds - 3 tsp
• Cumin Seeds - 2 tsp + 1 tsp
• Black Peppercorns - 1/2 tsp
• Garam Masala - 1 tsp
• Kashmiri Chili Powder - 2 tsp
• Red Chili Powder - 1 tsp
• Turmeric 1/2 tsp
• Yogurt - 3/4 cup
• Tomato - 2 (pureed)
• Green Chilies - 3 
• Garlic - 15 cloves
• Ginger - 2" piece
• Onions - 5 
• Mutton with bones - 3/4 kg (Three quarters of a kg)

Method

1. Chop the onions and green chilies. Puree the tomatoes.
2. Grind together the cumin seeds, cloves, cumin seeds, coriander seeds, garlic cloves, ginger and peppercorns with little water.
3. Wash the mutton nicely. Marinate it with yogurt, turmeric powder and salt.
4. Heat mustard oil in a pan or pressure cooker. Ghee can also be used instead. Add bay leaf, black cardamom, cinnamon stick and cumin seeds.
5. Add the chopped onion and green chilies. Fry until it turns golden brown in color.
6. Add turmeric powder, red chili powder and Kashmiri powder. Fry for just a minute.
7. Add the marinated mutton, pureed tomato and the ground paste. Fry for couple of minutes to mix everything,
8. Cover and cook for 5 minutes till most of the moisture dries up.
9. Add about 1 cup of water and required salt. Also add the garam masala, Kasoori Methi and half of the chopped coriander leaves.
10. Cover the cooker and cook for 2 whistles on medium flame.
11. Let the pressure come down naturally. Open the cooker and garnish with coriander leaves. Tasty mutton curry is ready to serve.
12. If you want additional gravy, add 1/2 cup extra water than what is mentioned above. It tastes best with thick gravy so I don't add much water.
13. After opening the cooker, if you want to thicken the curry, cook it open for 3-4 minutes.