Masoor Mutton Curry / My Recipe

INGREDIENTS

½ kg curry mutton / leg
1 tablespoon garlic
1 teaspoon ginger
1 teaspoon ground green chili
1 big onion chopped
all of the whole spices ( 3 of each whole spice )
1 tablespoon vinegar
2 teaspoon dhana powder
1 teaspoon jeera powder
½ teaspoon haldi
salt to taste
½ teaspoon garam masala
2 tomatoes chopped
squeeze of fresh lemon

¼ cup Masoor (Back lentils) dhal ( soak in water )
handful chopped dhania (coriander)

METHOD

PRESSURE COOKER :Add some oil , onions and whole spice and sauté until almost golden brown . Add the ginger , garlic and ground green chili and on medium to low heat sauté until you get the aroma . Add the mutton and all the dry spices excluding the garam masala ,braise until the mutton water is dried out . Now add the chopped tomatoes and about 3 cups hot water , close the pressure cooker and let this whistle at least 6 times . Remove all the air from the pressure cooker open the up feel if mutton almost tender if so add the Masoor (Back lentils) dhal and garam masala and water if required , close and let this whistle for another 3 times . Remove the air and see if Masoor (Back lentils) is cooked if so remove garnish with dhania (coriander) and serve if not close and allow to cook .
POT :If you do not own a pressure cooker which I suggest you get 1 esp when cooking mutton . it gets done much faster .
The sauté process follow the step from the above pressure cooker process up to the adding the mutton and dry spices only now you will not add the tomatoes you will add 5 glasses of water and allow this to cook on low until mutton is almost tender . now u will add the Masoor (Back lentils) dhaland garam masala and allow this to soften completely add more water if required . add the tomatoes and allow this to soften . let the tomato water burns out add more water depending on how thick you want the gravy . garnish with dhania (coriander) and serve

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