South Indian Mutton Gravy

Instructions

1. Marinate the mutton with turmeric, salt, and a little chili powder. Let it rest for 30 minutes.
2. Heat oil in a pressure cooker or heavy-bottomed pan. Add whole spices and fennel seeds.
3. Add onions and curry leaves. Sauté until golden brown.
4. Stir in ginger-garlic paste and green chilies. Cook until raw smell disappears.
5. Add chopped tomatoes and cook until soft and oil separates.
6. Mix in spice powders: chili, coriander, garam masala, and pepper. Sauté for 2 minutes.
7. Add the marinated mutton. Sear on high heat for 5–7 minutes until well coated.
8. Pour in enough water to cover the meat. Pressure cook for 4–5 whistles or simmer covered until tender.
9. Once done, simmer uncovered to thicken the gravy to your liking.
10. Garnish with fresh coriander and serve hot.

Serving Suggestions

• Pairs beautifully with steamed rice, jeera rice, or kuska.
• Also great with chapati, naan, or parotta.
• Add a side of raita or onion salad for a complete meal.

Ingredients

• Mutton (bone-in) – 500g
• Onions – 2 large, finely sliced
• Tomatoes – 2 medium, chopped
• Ginger-garlic paste – 1½ tbsp
• Green chilies – 2, slit
• Curry leaves – 1 sprig
• Turmeric powder – ½ tsp
• Red chili powder – 1 tsp (adjust to taste)
• Coriander powder – 1½ tsp
• Garam masala – 1 tsp
• Black pepper powder – ½ tsp
• Fennel seeds – 1 tsp
• Cloves, cinnamon, cardamom – 2 each
• Oil or ghee – 3 tbsp
• Salt – to taste
• Water – as needed
• Fresh coriander – for garnish