Goat Meat / Mutton Mughlai Masala Gravy - முகலாய் மட்டன் மசாலா கிரேவி - Pressure Cooking Method

Ingredients :

Meat / Mutton - 250 gm (chopped) Curd - 1/4 cup  Large Onion - 1 no (chopped) Turmeric Powder - 1/4 tsp Coriander Seeds - 2 tsp Cumin Seeds - 1/2 tsp Peppercorn - 10 Dry Red Chili - 3 nos Green Chili - 1 no Ginger - 1" long Garlic - 7 cloves Cinnamon Stick - 2 (2" long) Cloves -2 nos Cardamom - 2 nos Mint Leaves - 10 leaves Coriander Leaves - 1 tbsp (chopped) Ghee - 2 tbsp Water - 1 cup Salt to taste.

Method :

Steps To Make Mughlai Masala Paste : (shown in above image) Dry roast the peppercorn, coriander seeds, cumin seeds, dry red chili, cinnamon stick, cardamom and cloves. Allow to cool completely. Then grind into fine powder. Add in onion, green chili, ginger, garlic, mint leaves and coriander leaves, again grind into paste. (shown in above image) Add keep aside.

Steps To Make Goat Meat / Mutton Mughlai Masala Gravy : Saute the mutton pieces with a tablespoon of ghee in a pressure cooker pan, till the mutton colour has changed and its moisture has reduced completely, keep aside.

Again heat a tablespoon of ghee in a same pressure cooker pan, add ground masala paste and turmeric powder, saute until the raw smell leaves completely. Add in curd and saute for about 2 minute til the ghee separates from the masala. Add in mutton pieces and saute for minute. Finally pour water and required salt, mix well. Close the lid and cook for 1 whistle and 15minutes in simmer. When all the steam has escaped, open the pressure cooker pan, mix well and ready to serve.

Serving Suggestion : Serve hot with Garlic Mutton Sukka or Fennel Seeds/ Sombu Mutton Sukka .