Easy Mutton Curry in a Pressure Cooker

Looking for some simple quick mutton curry to enjoy with steamed rice or phulkas?? Here is a simplified version of the elaborate Kerala style curry, with no tempering and only basic spices.

Mutton is not frequently bought at home, and we enjoy once in two months only. But whenever mutton is procured at home, all love it.This is a simple recipe that you can prepare in a pressure cooker in no time. The gravy can be thickened or thinned as desired with the amount of water added. Mutton has adequate fat in it to give the volume to the curry. Shallots and onions are added, which balances taste and flavours. Without further wasting time on the intro, here goes the recipe :)

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Preparation time ~ 15 minutes

Cooking time ~ 30 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients

mutton 750 g

savala / onion 2 medium-sized sliced

shallots / kunjulli 1 cup sliced

ginger-garlic paste 2 tbsp

tomato 1 small chopped

garam masala 1 tsp

pepper powder 1/2 tsp

turmeric powder 1/4 tsp

hot chilly powder 1 tsp

kashmiri chilly powder 1 tbsp

coriander powder/ malli podi 2 tbsp

curry leaves 2 sprigs

whole spices-cinnamon 1' piece, star anise-1, cloves 3-4, cardamom 4

salt to taste

coconut oil 2tbsp

Method

• Wash the mutton pieces under running water 3-4 times, drain water completely and place in a strainer to remove excess water.
• Heat a cooker and add the mutton pieces, add the turmeric powder, pepper powder, whole spices and salt. Mix the spices well. Then add a cup of water and cook the mutton on medium flame for 2 whistles on high flame, wait for the pressure to release.
• In another pan, add oil and add the ginger-garlic paste and sauté until the mix gets lightly crisp and is fried. To this add the sliced shallots and sauté till slightly wilted. Then, add the sliced onions and curry leaves. Sauté till lightly browned, add a pinch of salt to speed it up.
• Then, add the coriander powder on low flame and sauté till the raw smell disappears. Add the remaining spices listed in the masala on low flame and mix well till the raw smell disappears.
• Slide in the chopped tomato and add 1/4 cup water and cook till tomatoes soften. Switch off flame. 
• In the meantime, open the cooker after pressure is released and transfer the cooked masala to this. Mix well to combine, add salt as needed. Add 1/4 cup water to the sautéed pan to wash the pan for remaining spices, add to the mutton.There should be enough stock by now to cook the masala, if not, add more water. Cover the cooker with the lid and cook on low medium flame for another 10 minutes or one whistle till the gravy thickens and masala gets combined well in the mutton. 
• Once pressure is released, open cooker and check if done. The mutton should be nicely cooked and if the gravy needs a little thickening, boil a few more minutes to thicken the gravy. Garnish a few more curry leaves, switch off flame and keep covered till serving. Enjoy with steamed rice / phulkas/ chapathis.
                                        

NOTES

* You can temper the curry by adding oil (1 tbsp) to a pan and add sliced shallots and curry leaves. Sauté until lightly browned and pour over the curry. I haven't done that as the mutton gravy is rich and doesn't need an additional oil tempering, so avoided that.

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