Punjabi Mutton Curry

1. Clean and wash mutton pieces. Drain water completely and set aside.
2. Heat oil and ghee in a pressure cooker, fry the items mentioned under 'Dry spices to temper' for one minute.
3. Add finely chopped onion and sauté till the onion turns light brown.
4. Then add the ginger-garlic paste and sauté till the raw smell disappears.
5. Then add the turmeric powder, coriander powder, red chilly powder, garama masala powder and fry till the raw smell disappears on low flame.
6. Add in the chopped tomatoes, sauté till the tomatoes are mashed well and the oil separates out from the masala on low-medium heat.
7. Then add in the washed mutton pieces, combine well and cook for 5 minutes on low-medium heat. Stir occasionally.
8. Now add in the yoghurt, combine well and cook for another 5 minutes on low-medium heat. Stir occasionally.
9. Add in the required amount of water, salt, chopped coriander leaves and combine well.
10. Close the pressure cooker, place the lid and pressure cook for 4-5 whistles or until the mutton pieces are cooked well. Switch off the flame.
11. Once the pressure is settled down, open the cooker, give a good stir, cook uncovered till the gravy thickens. Check for salt.
12. Remove from flame and serve warm.

Notes:

• you can also cook the mutton in a heavy bottomed pan with a tight lid.