Spicy Mutton Curry

Ingredients

• 750 grams mutton, cut into 1 inch pieces on the bone
• 1 medium onion, thinly sliced
• 1 bay leaf
• 1 inch cinnamon 
• 10-12 black peppercorns
• Salt to taste
• ¼ teaspoon turmeric powder
• Curry
• 2 tablespoons oil
• 2 teaspoons cumin seeds
• 2 teaspoons fennel seeds (saunf)
• 1 tablespoon crushed ginger-garlic-green chillies
• 2 medium onions, chopped
• 2 medium tomatoes, chopped
• Salt to taste
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 tablespoon kala masala
• Crushed black peppercorns to taste
• ¼ cup chopped fresh coriander leaves + for garnish
• 1 inch ginger, cut into thin strips

Method

1. Put the mutton pieces in a pressure cooker, add onion, bay leaf, cinnamon, black peppercorns, salt, turmeric powder and ¾ cup water and mix well. Cover the cooker and cook under pressure on medium heat till 3-4 whistles are given out.
2. To make the curry, heat oil in a kadai, add cumin seeds and fennel seeds, mix and saute till their colour changes. Add crushed ginger-garlic-green chillies, mix well and saute for 1-2 minutes.
3. Add onions, mix and saute for 1-2 minutes or till translucent. Add tomatoes, mix and saute for 1-2 minutes.
4. Add salt, mix, cover and cook till the tomatoes turn soft and pulpy. 
5. Add turmeric powder, red chilli powder and kala masala and mix well. Add crushed black peppercorns, mix, cover and cook for 2-3 minutes or till the oil separates.
6. Add coriander leaves and mix well. 
7. Open the cooker once the pressure has reduced completely, add the mutton with the stock to the curry mixture and mix well. Cover and cook for 8-10 minutes.
8. Transfer the curry into a serving bowl and garnish with ginger strips and coriander leaves. Serve hot.