Tomato puree 1 packet or peeled and blended 4 big tomatoes
Yogurt 1 cup
Garam masala
Live charcoal and 1 tsp oil
Instructions
In a pressure cooker, add all the ingredients under “Ingredients for pressure cooking” and put on pressure for 7 minutes (more or less according to your meat). Meat should be 90% cooked in pressure cooker.
Now turn the flame off and allow the pressure to release.
Take another cooking pot and heat oil in it.
Add black and green cardamoms, cumin seeds, black peppercorns, cloves, cinnamon stick and dried round chilies and fry for a minute.
Add fried onions, green chilies ad water and allow the onions to soften.
Add tomato puree, cover and cook until the oil separated from the gravy.
Add yogurt and garam masala. Cover and cook again on low flame until the oil again separates from the gravy.
Now add the meat and its liquid from the pressure cooker to the gravy.
Mix, cover and cook for 10-15 minutes until the oil rises to the top and the mutton is 100% cooked. Turn the flame off.
Meanwhile, burn a charcoal.
Place the live charcoal in a small metal bowl and place the bowl on the curry and drop a tsp of oil on the live charcoal. Immediately place the lid on and allow the smoke to penetrate the curry.
When there is no more smoke, take the charcoal bowl out and garnish with fresh coriander.