Lamb Curry

Preparation of Marinade

• 500 gms Mutton (curry cut)
• 2 tbsp Mustard Oil
• 2 tbsp Curd
• 1 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tbsp Coriander & Cumin Seeds Powder (roasted)
• 1 tsp Garam Masala Powder

For the Spice-Mix

• 2 tbsp Oil
• 2 Bay Leaves
• 3 Dry Red Chillies
• 1 tbsp Cumin Seeds
• 2 Black Cardamom Pods
• 4 Green Cardamom Pods
• 2-inch Cinnamon Stick
• 1/2 tsp Black Peppercorns
• 8-10 Cloves
• 1 blade Mace
• 1 cup Onion (sliced)
• 10-12 Garlic Cloves (peeled)
• 1-inch Ginger (chopped)
• 1 cup Tomato (chopped)
• 1/2 cup Water
• 4 tbsp Water (for grinding)
• Searing the Mutton
• 1/4 cup Oil
• 1 cup Water
• 1 tsp Red Chilli Powder
• Salt (as required)
• 1/2 cup Water
• 1/4 cup Coriander Leaves (chopped)
• 1/4 cup Nutmeg (grated)

Pressure-cook for 5-6 Whistles

For Garnish

• Coriander Leaves