Punjabi Mutton gravy

Punjabi Mutton gravy  aromatic gravy with chunky mutton pieces

While Preparing this Mutton curry you will enjoy the Aromas of roasted spices & its very Inviting, Here is the Recipe

Ingredients:

For the marinade:

Mutton:1/ 2 kg cleaned 

Turmeric powder - a generous pinch
Red Chilli powder - 1/4 tsp
Salt - as required

To roast 

Dry Red Chillies
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tsp
Black pepper corns - 1/2 
Big Onion - 1 chopped roughly
Tomato - 1 chopped roughly
Ginger garlic paste- 2sp

To temper:

Oil -1 tbsp
Bay leaf - a small piece
Small Onion - 5 to 7 halved

Spice powder
Cinnamon - 1/4 inch piece
Cloves - 4
Cardamom - 1-2
Star anise,-2

Method:

•   Heat a pan and add red chillies, coriander seeds, cumin seeds, black pepper corns, fennel seeds and dry roast till slightly golden brown. Then add onion, tomato and saute till onions turn golden brown and tomatoes raw smell leaves. 

• Cool down and grind it to a fine paste after sprinkling little water. In a pressure cooker heat oil, add bayleaf, saute for a minute.

• Then add onion, fry & add ginger & garlic paste and saute for 2mins. Then add the marinated Mutton and saute it for 10mins atleast. Then add the grinded masala paste and mix well. Saute until raw smell comepltely leaves and the Mutton blends well with the masala add the spice powder of cloves, cardamom, cinnamon & star anise mix well

• Add 1/2 cup water , required salt very little(add red chilli powder if required at this stage) and pressure cook for 2 whistles in medium flame. Once pressure releases, transfer it to a kadai(in medium flame) and allow it to boil until oil seperates(this may take sometime). Garnish with coriander leaves and switch off as per your required consistency. It gets thick with time so switch off accordingly.

Punjabi Mutton gravy with all the aromatic spices is ready to serve with Roti or chapati