Ingredients:
1 kg mutton pieces
1 large bay leaf
5-6 cloves
3-4 green cardamom
8-9 black peppercorns
2 tbsp ginger garlic paste
1 cup chopped onion
1/2 cup chopped tomatoes
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1 tsp red chilli powder
2 tbsp grated goa black jaggery
Salt
Water
Oil

Method:

• Heat oil in a pressure cooker and fry the whole spices – bay leaf, green cardamom, cloves and black peppercorns. Once they begin to splutter add the chopped onions and fry for another 3-4 minutes.
• Once the onions are browned add the ginger garlic paste and fry for 1-2 minutes.
• Then add in the chopped tomatoes and cook till they are soft. Mix this well then add the powdered spices- red chilli, cumin, turmeric, coriander and garam masala. Fry this till the raw smell goes away.
• Next add the mutton pieces are sauté for 2-3 minutes. Coat the meat with all the spices then add enough water to pressure cook. I added about 2 cups of water for 1 kg. Cover the lid and pressure cook for 12-15 minutes.
• Open the lid and check if meat is cooked. Add salt and goa jaggery and bring to a boil. Make sure the jaggery has melted. This helps to thicken the gravy and adds a great color to it.
• Remove from heat and serve hot.
• Served best with Lemon Rice.