Ingredients

4 tbsp Coconut Oil

1 tsp Fennel Seeds

1 piece Cinnamon

4 Cardamom Pods

2 Cloves

1 sprig Curry Leaves

3 large Onions, peeled and sliced thinly

3 tbsp Ginger Garlic Paste

2 large Tomatoes, chopped finely

1½ tbsp Coriander Powder

1 tsp Red Chilli Powder

1 tsp Cumin Powder

2 tsp Garam Masala Powder

1 tsp Turmeric Powder

2 tsp Salt, or to taste

500 grams Mutton

¼ cup Coriander Leaves, chopped finely

2 tsp Fennel Seeds

1½ tbsp Black Pepper

Instructions

Step 1: Prepare the spice mix by roasting fennel seeds and black pepper in a small pan until golden. Allow to cool, then coarsely powder in a blender and set aside.

Step 2: Heat coconut oil in a pressure cooker and add cinnamon, cardamom, cloves, and curry leaves. Sauté for a minute until aromatic.

Step 3: Add the sliced onions and cook until they turn light golden. Stir in the ginger garlic paste and cook well.

Step 4: Add chopped tomatoes and cook until they become soft and mushy.

Step 5: Take half of the sautéed onion-tomato mixture and blend it into a fine puree. Return this puree to the cooker.

Step 6: Mix in salt, red chilli powder, coriander powder, turmeric, cumin powder, and garam masala powder. Stir thoroughly to combine all spices.

Step 7: Add the mutton pieces and sauté for 5 to 6 minutes, allowing them to absorb the masala flavors.

Step 8: Pour in 1 cup of water, mix well, cover the cooker, and pressure cook for 5 to 6 whistles. Then simmer for 5 minutes and turn off the heat. Let the steam release naturally.

Step 9: Open the cooker and check that the mutton is cooked through. Add the prepared ground pepper and fennel powder, mix well.

Step 10: Garnish with chopped coriander leaves and serve hot with rice or roti.

Tips & Variations

For extra richness, you can add a splash of coconut milk towards the end of cooking.

Adjust the quantity of black pepper to suit your preferred spice level.

Using bone-in mutton pieces enhances the flavor and tenderness of the gravy.

If you don’t have a pressure cooker, simmer the curry covered for 1.5 to 2 hours until the meat is tender.

FAQs

Can I use lamb instead of mutton?

Yes, lamb is a good substitute and will cook faster, resulting in a slightly milder flavor.

Is this dish very spicy?

The heat mainly comes from black pepper and red chilli powder, which can be adjusted to taste. It offers a warm, peppery spice rather than overwhelming heat.