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1
Make a masala powder by grinding together 8 cloves, 6 cardamom, coriander seeds, coconut powder and chili powder.
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2
Keep aside.
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3
Wash the meat well.
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4
In a pressure cooker or casserole heat the oil.
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5
Add the remaining 2 cloves, 2 pods cardamom and the cinnamon.
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6
When the spices release the aroma, add the onions.
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7
Fry till they are almost caramelized and add ginger-garlic paste.
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8
Fry for a minute.
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9
Then add the tomatoes and turmeric.
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10
Let cook for a couple of minutes and add the meat.
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11
Mix well and let it cook on low-medium heat until most of the moisture is gone.
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12
Add the masala powder, mix well and let cook for a couple of minutes.
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13
Add salt and a cup and half water, mix well.
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14
Put on the pressure cooker lid and let it cook till at least 5 whistles.
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15
Wait until all the pressure is gone before opening the lid, then add chopped coriander/cilantro and mix well.
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16
If you dont use a pressure cooker, then use a heavy pot with a well fitting lid and cook on the stovetop on medium heat until it is tender and done.
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17
This is at your own discretion but it will mostly take 30-40 minutes.
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18
Note- If you are using lamb instead of mutton, you may need to decrease the cooking time because lamb is tenderer.
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19
*Ginger-garlic paste is available at most ethnic stores.
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20
You can also make your own.
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21
Just make a paste of 2 inch piece of ginger along with 10 cloves garlic.
