A perfect mutton gravy for Mutton Biryani, with very few ingredients which are available as default in all the Indian kitchens. A very easy, simple, less time consuming and finger licking gravy which goes out well with biryani, pulav, Idly, Dosa and Idiyappam. You can adjust the spice level, if you want it to be spicier. Let me share the recipe…
- Mutton – ½ kg
- Onion – 3 nos
- Ginger (1 “inch pieces) – 1 no
- Garlic – 6 cloves
- Tomato – 1 no
- Flavored Spices (cinnamon, cloves, cardamom, star anise) – Each 2 pieces
- Chilli powder – 1 ½ tsp
- Coriander powder – 3 tsp
- Cumin powder – 2 tsp
- Turmeric powder – ½ tsp
- Sesame oil – 1 tbsp
- Salt to taste
Making of Mutton Gravy –
- Clean the mutton pieces, drain the water and keep it aside.
- Peel and finely chop the onions and tomato, keep it aside.
- Crush the ginger-garlic using mortar and pestle. Keep it aside.
- Heat oil in a pressure cooker, add the flavored spices, curry leaves and wait until they crackle.
- Add the crushed ginger-garlic, onions and cook until the raw smell goes off.
- Add the tomatoes and cook until they turn mushy.
- Add the chilli powder, turmeric powder, coriander powder, cumin powder and cook until the raw smell goes off.
- Add the mutton pieces followed by salt and cook for 5 mins or until the mutton gets blend well with masala.
- Pour a cup of water and pressure-cook for 5 to 6 whistles or until the mutton cooked.
- Remove the lid when the pressure subsides, cook in medium flame until the curry thickens and reaches the gravy consistency.
- Garnish with coriander leaves.
Do check out my Biryani collections and chicken gravy for biryani