This is one of the best and most simplest of all curries that can be cooked anytime, anywhere. Pick a kid goat / lamb for cooking as the meat will be tender.
500 gr Mutton, pieces
500 ml Mutton stock
1 bunch Fresh coriander (leaves and stems)
3 pcs Green chilies, chopped
200 gr Onions, chopped
200 gr Tomatoes, chopped
1 pc Bayleaf
3 pc Green Cardamom
6 pc Cloves
1 pc Black cardamom
10 gr Garlic paste
10 gr Ginger paste
4 gr Turmeric powder
4 gr Cumin powder
5 gr Red chili powder
to taste Salt to taste
30 gr Ghee
Clean Mutton. Marinate with ginger garlic paste, salt and chili powder. Leave to rest for 4 hours.
In a warm water bowl, add mutton and leave it for 30 min.
Heat ghee, add whole spices, ginger and garlic paste. Cook till they are fragrant. Add green chilies and onion. Cook till golden.
Add cumin powder and red chili powder. Add turmeric.
Add tomatoes. Cook well for 10 min till tomatoes blend in with onions.
Add lamb meat. Cook for 5 – 8 min.
Add lamb stock and left over water from marination. Pour enough only to make a gravy according to your thickness preference. Bring to a boil and pressure cook for 25-45 min (depending on the size of meat pieces).
(Now – if you are not cooking under pressure, use an open pot and place a loose lid on top. Cook for 45-50 min. Keep checking the meat for its doneness.)
Season with salt.
Add chopped coriander. Mix.