Mutton in Spicy Yogurt gravy

Just give it a try........

Ingredients

Mutton / Lamb:  1/2 kg cut into small pieces

For Marination:

Yogurt: 1/2 Cup
Turmeric Powder: 1/2 Tea Spoon
Chilly Powder: 1 Table Spoon

Coriander Powder: 1 Table Spoon

Fennel seeds Powder: 1 Tea Spoon

Garam Masala Powder: 1/2 Table Spoon

Pepper Powder: 1 Tea Spoon

Salt

For gravy

Onion: 1 Big

Fennel Seeds : 1 Tea Spoon

Crushed Ginger: 1 Table Spoon

Crushed Garlic: 1 Table Spoon
Green Chilly: 2 - 3
Tomatoes: 2

Oil: 3 Table Spoon

Salt

Water

Curry Leaves

Preparation Time: 1 Hour

Cooking Time: 30 minutes

Method

Clean the mutton well and drain off all the water and put it in a bowl

To this add  all the ingredients mentioned under for marination and mix well

Cover the bowl and place in fridge for minimum 30 minutes

To a pressure cooker pour oil and add fennel seeds

Once it crackles add sliced onion and saute for 2 to 3 minutes

To this add slit green chilly followed by crushed ginger and garlic

Saute for 5 to 6 minutes and add chopped tomatoes and curry leaves

Combine well and then add the marinated mutton 

Add little water to the bowl and take all the marination left in the bowl and pour it to the curry

Mix well and add more water if required

Close the lid and pressure cook for 2 to 3 whistles and in reduced flame for around 8 to 10 minutes or until the mutton is cooked well

Switch off the flame and once the pressure is gone open the lid and check the consistency of the gravy.
If required keep on flame for some more time and allow the gravy to be thick

Serve hot with rice or roti

Note:

Adjust the spices accordingly