Back to 4 servings mutton 1 lb mutton or lamb, bone-in pieces, washed well and patted dry 0.5 tsp turmeric powder 0.5 tsp cumin seeds 1 tsp salt, plus more to taste 4 cups water, for cooking the mutton masala paste 0.5 cup shredded dry coconut, unsweetened 1 large onion, sliced, plus 1 more finely chopped 1 tbsp poppy seeds 8 garlic cloves 1 inch ginger, chopped 0.5 cup fresh coriander, chopped, plus extra for garnish spice blend 1 tbsp coriander seeds 1 tbsp cumin seeds 5 black peppercorns 2 cloves 1 inch cinnamon stick 1 tbsp sesame seeds 6 dried red chilies, Byadgi preferred for color gravy 4 tbsp Kolhapuri kanda lasun masala, regular gravy masala can be used instead 2 tbsp red chili powder 1 tbsp garam masala 0.5 cup oil, plus 1 tsp for cooking the mutton 2 tbsp ginger-garlic paste 2 tomatoes, chopped
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1 Step 1: Marinate the mutton with the turmeric and a pinch of salt for 10 to 15 minutes. Heat 1 tsp oil in a pressure cooker, add the cumin and the mutton, and stir briefly.2 Step 2: Add 4 cups of water and salt, close the lid, and pressure cook on high until the first whistle, then cook on medium for about 3 to 4 whistles (roughly 12 to 15 minutes) until the mutton is tender. Release the pressure and separate the broth from the meat, keeping the broth.3 Step 3: Dry roast the shredded coconut, the sliced onion and the poppy seeds separately in a pan over medium heat until golden brown, then grind them with the garlic, ginger and fresh coriander into a fine paste, adding a little water only as needed.4 Step 4: Dry roast the coriander seeds, cumin, peppercorns, cloves, cinnamon, sesame seeds and dried red chilies until fragrant, then grind them to a fine powder.5 Step 5: Heat 0.5 cup oil in a heavy-bottomed kadhai or pan over medium heat. Add the chopped onion and fry until golden, then add the ginger-garlic paste and cook until the raw smell disappears.6 Step 6: Add the tomatoes and cook until soft and the oil starts to separate, then add the coconut-onion paste and the ground spice powder and fry for 3 to 4 minutes.7 Step 7: Add the kanda lasun masala, red chili powder and garam masala and fry for 2 minutes, adding a splash of water if the masala sticks.8 Step 8: Add the cooked mutton and its broth, adjust with water to the desired consistency, and salt to taste. Simmer on low heat, partly covered, for 15 to 20 minutes until the gravy is rich, red and glossy with oil on top.9 Step 9: Check that the mutton is tender and cooked through, then rest the curry 10 minutes before serving. Garnish with fresh coriander and serve hot.getsaucepan.com/r/e3f9d795-1d60-5002-af64-08c32164c03c
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