Pressure-cooker mutton curry #shorts

🧄 INGREDIENTS 🧄

FOR THE MARINADE
1 kg mutton
10 g salt
5 g turmeric
80 g yoghurt
20 g mustard oil

FOR THE CURRY
250 g onions (sliced)
350 g potatoes (halved)
15 g garlic (ground to a paste)
30 g ginger paste
40 g tomato (chopped)
25 g mustard oil
4 dried red chillies
4 bay leaves
4 green cardamoms
1 black cardamom
1 cinnamon
5 g coriander powder
5 g red chilli powder
3 g kashmiri red chilli powder
12 g salt
10 g sugar
350 ml hot water
10 green chillies
1 whole head of garlic (unbroken and unpeeled)

🥘 METHOD 🥘
1. Marinate the mutton with salt, turmeric, yoghurt and mustard oil. Set aside.
Thinly slice the onions, peel and halve the potatoes, and roughly chop tomatoes.
2. Heat mustard oil in a pan. Temper with dried red chillies, bay leaves, green cardamom, black cardamom, and cinnamon.
3. Add onions and sweat on low heat, covered, for about 30 mins until they turn brown. For this curry we don’t want to fry the onions, just mildly sweat them throughout, until they are soft and jam-like.
4. Add garlic paste and cook for 15 mins. Add ginger paste and cook another 15 mins on low heat.
5. Now add the tomatoes and salt. Once the tomatoes have softened a bit, add the powdered spices: coriander powder, red chilli powder and kashmiri red chilli.
6. Continue sautéing until the raw smell of the spices goes away (about 15 mins).
7. Add the marinated mutton. Turn the heat to medium. Add a whole head of garlic and halved potatoes.
8. Braise for about 20 mins until the mutton pieces are browned.
9. Transfer everything to a pressure cooker. Add 350 ml hot water and whole green chillies.
10. Cook on pressure until the mutton is tender. (For our model of pressure cooker, the one without a whistle, it takes 15 mins after full pressure is reached).
11. Turn off the heat and allow the pressure to release on its own.
Serve with hot rice.