Lamb/Mutton gravy

This mouth watering Mutton/Lamb gravy makes the perfect dish for Indian breads like Chapathis, Parathas or any rice dish.  Growing up in India, one of our favorite dish for our train journey was lemon rice and mutton gravy packed in a banana leaf.  The trick is in cooking the lamb/mutton in the pressure cooker until they are tender, soft and juicy. Enjoy! 

Ingredients

Lamb/Mutton - 2-3 pounds

Onion - 2 medium

Tomato - 1 

Green chillies - 3-4

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Garam masala - 1 tsp

Salt

Cinnamon - 1 inch

Cloves - 2-3

Cardamom - 3

Bay leaves - 2

Curry leaves

Cilantro leaves

Method

Heat 2-3 tsp of oil in a pressure cooker. Add Cinnamon, Cloves, Cardamom, Bay leaves and Fennel seeds.  When the fennel seeds splutter, add the chopped onions, green chillies and curry leaves.  Fry the onion until they are translucent.  Add ginger and garlic paste and fry them for 2-3 minutes.  Add the chopped tomatoes and fry until the onion and tomato blend well.  

Add the turmeric powder, chilli powder, Coriander powder, Cumin powder, Lamb/Mutton and salt and mix them well.  You don't need to add any water as the Lamb/Mutton cook in the Onion/Tomato mixture.  Cover the Pressure cooker and let the lamb/mutton cook for 15-20 minutes.  

After the pressure is released from the cooker, add garam masala and let the gravy thickens.  Garnish the gravy with Cilantro leaves.  Enjoy!