Method

• In a pressure cooker heat the oil on a medium flame.
• Add the mustard and cumin seeds and heat till mustard seeds start splattering.
• Add the onions and sautee till golden brown.
• Add turmeric powder and saute for another minute.
• Add mashed ginger, garlic and green chillies and sautee for about 1 minute.
• Add the bay leaf, cinnamon stick, cardamom and cloves and saute for about 2 minutes.
• Add the chopped tomatoes and saute till the tomato smell disappears and mash the tomato with your stirring spoon.
• Now add the potatoes and stir for 1 minute.
• Add the chilli powder, coriander powder, pepper powder, garam masala and saute for about 1minute.
• Add the potatoes and stir well for about 1 minute coating the potatoes with the mixture.

• Add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside - approximately 3 minutes.

• Now add the yoghurt, lime juice and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.

• Now add the water and coriander leaves and stir well.

• Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas.

• Let the pressure escape from the cooker and then open it.

• Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked.

• You may add additional water if you want more gravy or if you need more water for the mutton to cook.

• Check for the salt content and add salt if required.

• You may chose to add one boiled add cut into two halves at the end to the curry for those who love boiled egg.

• Garnish with coriander leaves and serve hot with chappati or rice.