Dimma’s mutton curry

• 1 lb Mutton (450b)

• 1″ Cinnamon stick
• 5 cloves
• 3 Black Cardomom
• 2 Bay leaf
• 1 1/2 Tsp garlic paste (or 5 cloves of garlic)
• 1 1/2 Tsp ginger paste
• 2 small onions chopped (or 3/4 large- American)
• 5 green chillies split
• 2 Tomatoes OR 4 Tablespoons of Yoghurt
• 1/2 tsp Turmeric powder
• 1.5 tsp Red chilli powder
• 1 tsp Coriander powder
• 3/4 tsp Cumin powder
• 2 Tbsp Mustard oil

Method

1. Heat Mustard oil in a pressure cooker or cast iron pan
2. Add cinnamon, cardamom, bay leaf and cloves
3. When you can smell the spice, add the garlic paste
4. When its brown, add the chopped onions
5. When browned, add turmeric, coriander powder, cumin powder, chill powder
6. Fry a little and then add the tomato or yoghurt
7. Brown it until oil leaves the sides
8. Add the mutton and green chillies. Let it cook for 20 mins on very low heat.
9. When it is almost dry, add enough water to just cover the meat
10. Throw in 2 whole baby potatoes (with skin)
11. Put the pressure cooker lid on. Cook for 12 mins after the first whistle
12. Garnish with cilantro. You can also add a teaspoon of ghee for flavor