Mutton Curry Recipe

Add turmeric to lamb or mutton and rub throughout. Set aside.

Heat the oil in a pressure cooker (electric or ceramic) and fry the fennel seeds, bay leaf, cinnamon, add the green chili, onion and garlic ginger paste. Cook for 7-8 minutes until the onions are translucent.

Add the tomatoes, coriander powder, mutton curry, and salt and cook for 5 minutes until the tomatoes break slightly. Add lamb, potatoes and a cup of water and put the lid on. If you are using a pressure cooker on the hob, cook at high pressure for 30-40 minutes (5-6 whistles). If you are using an electric pressure cooker or instant cooker, cook for 25 minutes and release pressure naturally.

Once the pressure is released, open the lid and relight the flame. Add a little water if the sauce is too thick. Mix garam masala (if used) and ghee and simmer for another 4-5 minutes. Check and adjust the bandage. Let the curry rest 15 minutes before serving