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1
In a pressure cooker heat the oil on a medium flame.
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2
Add the mustard and cumin seeds and heat till mustard seeds start splattering.
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3
Add the onions and saute till golden brown.
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4
Add turmeric powder and saute for another minute.
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5
Add mashed ginger, garlic and green chillies and saute for about 1 minute.
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6
Add the bay leaf, cinnamon stick, cardamom and cloves and saute for about 2 minutes.
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7
Add the chopped tomatoes and saute till the tomato smell disappears and mash the tomato with your stirring spoon.
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8
Now add the potatoes and stir for 1 minute.
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9
Add the chilli powder, coriander powder, pepper powder, garam masala and saute for about 1 minute.
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10
Add the potatoes and stir well for about 1 minute coating the potatoes with the mixture.
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11
Add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside - approximately 3 minutes.
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12
Now add the yoghurt, lime juice and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.
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13
Now add the water and coriander leaves and stir well.
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14
Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas.
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15
Let the pressure escape from the cooker and then open it.
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16
Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked.
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17
You may add additional water if you want more gravy or if you need more water for the mutton to cook.
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18
Check for the salt content and add salt if required.
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19
You may chose to add one boiled add cut into two halves at the end to the curry for those who love boiled egg.
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20
Garnish with coriander leaves and serve warm.
