Wash Mutton well under running water. Drain it completely. Marinate it with yogurt, ginger garlic paste, Salt, turmeric, Pansari Red Chili Powder. Refrigerate it for at least 2 hours.
Chop onions very finely or process them finely. Slit a green chili. Wash the curry leaves and set them aside.
HOW TO MAKE MUTTON CURRY
Heat a heavy bottom pot or pressure cooker with oil. Temper with cinnamon and green cardamom. You can also use cumin if you like.
Add the onions and green chilies. You can also skip chili if you do not have one.
Saute evenly until golden.
Reduce the flame completely, as low as possible. You will need to cook on low heat until you add water at a further step. Add the marinated lamb/mutton.
Saute for about 5 to 6 mins.
Cover and cook for another 10 mins. Keep stirring occasionally till mutton releases its moisture.
Add curry leaves. Continue to saute for another 2 mins.
MAKING MUTTON MASALA GRAVY
You will see that oil begins to separate.
Time to add tomato puree. You can also add fresh yogurt or curd instead of tomato. Do not use sour curd.
Saute for another 5 to 6 mins. The raw smell of tomatoes should go away.
Pour water. Give a good stir. Cook covered on a medium flame for 2 whistles. For mutton with bones, you will need to cook for 3 to 4 whistles.
When the pressure goes off, open the lid. Simmer again for a while if the gravy is thin or runny. You can also add blended desiccated coconut at this stage. Cook further for few more minutes.
Add coriander leaves for garnishing.