Recipe

Marination Time: 1 hr

Cooking Time: 30 mins

• 500 gm mutton (goat/lamb) cut into curry pieces 
• 3 medium-sized onions. diced finely
• 2 medium-sized tomatoes,  chopped
• 2 medium-sized potatoes, chopped
• fresh coriander to garnish

Spices

• 2 tbsp ginger & garlic paste
• 1 tsp red chilli powder
• 1 tsp kashmiri mirchi powder (optional, as it will only red colour to the curry)
• 1/2 tsp turmeric powder
• 2 tsp Parbi Sambar. This is the special masala of the Pathare Prabhus. If you don’t have this masala, you may use Indian garam masala instead. Every spoon of Parbi Sambar, replace with  3/4th tsp garam masala and 1/4 tsp dhana jeera powder 
• salt to taste

Whole spices

• 5-6 bay leaves
• 1-2 cinnamon sticks (dalchini)
• 1 black cardamom (badi elaichi)
• 2-3 pods of cardamom (elaichi)
• 5-6 peppercorns
• 2-3 cloves

Marinate Mutton 

• In a bowl take the mutton pieces
• add ginger & garlic paste
• add all other spices; turmeric, red chilli, kashmiri red chilli & parbhi sambar powder
• drizzle some oil
• mix well and keep the marination aside for 1 hour atleast (preferabelly longer)

Preparing the curry

• Heat a pressure cooker or pressure pan and add 2 1/2 tbsp oil
• add all the whole spices and let them change their colour in the hot oil
• add diced onions and let them turn golden brown
• add chopped tomatoes and sauté well
• add the marinated mutton and mix well with the onions and tomatoes
• add some water (not a lot as the tomatoes and mutton will release some water as it starts cooking)
• arrange the potatoes on top of the curry and cover the pressure cooker and place the whistle
• let the mutton cook completely, it will require atlease 5-6 wistles for the mutton to cook 
• give enough time for the cooker to cool down, and let its pressure release
• open the cooker, switch on the gas/heat again, add salt to taste
• let the curry boil for another 2-3 mins
• if the mutton is not cooked, cover the pressure pan again and let it have 2 more whistles
• optional; squeeze some fresh lemon juice on the curey and also garnish with coriander

Serve Hot and Enjoy!!!

• Tip: DO NOT ADD SALT BEFORE THE MUTTON IS COOKED it will take longer to cook as salt makes the meat tougher
• goes well with Rice / Roti / Chapati / Bread