Ingredients:
Mutton – 1/2 kg
Thinly sized onion – 1 large
Tomato cubed – 1 large
green chillies slit lengthwise – 2
Turmeric powder – 1/2 tsp
Red chilli powder – 2 tsp
Garam masala powder – 1 tsp
Potato cubed – 1 large
Mint – 2 tbsp
lemon juice – 1 tbsp
Water
oil
salt to taste
Coriander to garnish

Roast (dry ingredients) and grind into smooth paste:
1″ stick of cinnamon
2 cloves
2-3 big cloves of garlic
1 inch piece of ginger
2 dried red chillies
1 tsp of cumin seeds
1 tsp of coriander seeds
1/2 tsp black pepper
1/2 onion, coarsely chopped
1/2 tomato, coarsely chopped
2-3 green chillies
salt

Method:
Clean the cubed mutton twice under running tap water and marinate with red chilli powder, salt and lemon juice, cover it and keep aside for 1 hr.

Grind the wet masala paste. Meanwhile saute some onions and green chillies in 2 tbsp of cooking oil in a pressure cooker. Saute till the onions turn pink, then add the tomatoes and the prepared masala paste. Cook on high till the raw aroma is gone for about a min.

Add the mutton pieces, turmeric, mint, grated potato and salt. Mix well so that the mutton pieces are evenly coated with the gravy, add little water, cover the lid and put on the whistle. Pressure cook for 4-5 whistles.

Once the pressure is off, open the cooker and check if the meat is cooked through. If you feel the curry is too watery, then cook on high for about 10 mins till the excess water evaporates. Garnish with cilantro and serve hot with biryani, pulav, plain rice or rotis.