Personally this is one of my favorite mutton dishes to cook. It is such an easy recipe which can be cooked in no time and less effort. But still looks and taste amazing.
The days I am making an elaborate dinner for guests or on week nights when I want to whip up something really quick for us, I go for this recipe.
It had never failed to impress the guests or my family. Recently when we had our friends I made this dish again and they loved it. In spite of no oil added this dish comes out with rich flavors.
1 pound mutton (approximately 450g)
1 pound tomatoes
1 tablespoon dried mint leaves or 2 tablespoon finely chopped fresh mint leaves
1 teaspoon chili powder
½ teaspoon coriander powder
½ teaspoon garam masala
2 teaspoon black pepper powder
6 large cloves of peeled garlic
1 big piece of ginger
1 teaspoon salt
1 cup of water
½ teaspoon turmeric powder
Wash the tomatoes and mark a plus at the bottom of each tomato. Take big pan and add water enough for the tomatoes to immerse. Bring the water to boil and now slowly add the tomatoes one by one and cook it on a medium flame until the skin starts to split and peel off. This might take approximately 10 minutes of cooking the tomatoes.
Now remove the tomatoes and cool them under running water. This will help to us remove the skin easily. Remove the skin and the seeds from the tomatoes. Now puree the tomatoes in a blender without adding any water. Make sure that there are no lumps in the tomato puree.
Now make a paste of ginger, garlic and all the other spices mentioned above. Add this mixture to the tomato puree and whisk well so that they are completely blender. Now in a pressure cooker add the mutton and the tomato mixture and the 1 cup of water. Mix them well. Cover and cook this mixture for 6 whistles. Then switch off the stove and let the steam cool down. Garnish the mutton curry with some chopped coriander leaves and serve hot. This curry will be thin gravy and it goes well with Roti, Naan, Idli and Dosas.
With absolutely no oil added, it taste so awesome and you could still see the fat from the mutton oozing out of the gravyJ