How to Make Easy Mutton Curry in Pressure Cooker

For the ground spice powder

• Heat a nonstick pan and dry roast the poppy seeds and whole spices until aromatic.
• Once done, transfer to a plate to cool.
• Add a teaspoon of oil, roast the coconut pieces until it changes colour slightly.
• Remove and cool. Once all the whole spices are cooled down, grind to a powder.
• Add little water to grind coconut to a smooth paste, keep it aside.

For the Gravy

• Wash and cut the mutton into bite-size pieces. Drain over a colander.
• Heat a kadai with oil, add finely chopped onions and saute.
• Add cloves, cinnamon, and saute for a few seconds.
• Now add the finely chopped green chilies and let everything combine well and change colour.
• When the onions start to brown, add ginger garlic paste and saute well.
• Now add the drained mutton pieces, and cook on high flame.
• Add turmeric powder and salt, let it continue to cook over high flame.
• Water will start to come out and let it cook in it with a lid closed.
• Cook for 5 to 7 mins.
• Now add red chili powder and combine well.
• Add tomato puree and let the masala coat well.
• Once the pieces are well coated, add coriander powder, ground masala, and coconut paste.
• Transfer to the pressure cooker and add the fresh herbs.
• Cover with lid and cook for 2 whistles.
• Once the pressure falls down, cook on high, add thick coconut milk and the consistency is right, remove.
• Serve with rice or chapatis.