Mutton Curry - Indian Style

This recipe is very dear to me.  Firstly because this is the first recipe in which I am going to post a picture and secondly because a good Mutton curry with Kerala Paratha is my husband's favorite food. He can live just on this. This recipe has an interesting ingredient - 'Pickle' which makes this special and will enlighten your taste buds. This secret ingredient was passed onto my husband by a 5-star chef. From then on all my husbands mutton curry will have pickle/ achar in it.
Make sure you buy goat meat for this recipe rather than lamb. The fat from the mutton and bone marrow make this dish really YUM!!
The tadka for this dish was inspired from my mother-in-law who is an expert in making Mutton dishes.
We buy mutton very rarely just to try to eat healthy and cut down on the red meat. So I don't make mutton very often. Another thing is that I am never satisfied with my mutton curry maybe because I have my mom-in-laws mutton curry as a benchmark. But this recipe that I made was pleasing to me. Hope you will enjoy it too...

Marination
2 lb - Mutton (Goat meat)
2 tsp - Paprika (you can use kasmiri chilly powder if you don't have this)
1 tsp - Black Pepper
1/4 tsp - Turmeric powder
1/2 tsp - Salt
2 tbsp - Yogurt

Grind
1 1/2 inch - Ginger
8-10 - Garlic cloves
1/2 - Yellow Onion

Masala
2 tsp - Red chilly powder
3 tbsp - Coriander powder
1/2 tsp - Jeera powder
1/4 tsp - Saunf powder
1/2 tsp - Amchur (Dry mango powder)
1/2 tsp - Garam Masala
1/2 tsp - Dried Mint powder
1 - Red Onion Big (approx 1 1/2 cup)
3 - Tomato (approx 1 1/2 cup)
3 tsp - Pickle / Achar (I used Mango Ginger pickle)

Tadka
1/2 - Yellow Onion(Thinly sliced)
Pinch of asafetida
Pinch of Roasted Fenugreek Powder
Curry leaves

Directions

• Marinate the mutton with Paprika, Black Pepper, Turmeric powder, Salt and Yogurt. Keep it aside for 30 mins. 
• Transfer the mutton into a pressure cooker and cook it on medium until 3 whistles and then cook for another 20-25 mins on medium low heat. Check if the meat is tender, if not cook for some more time.
• Grind together ginger, garlic and onion. 
• Heat oil in a kadai and add this mixture. Cook it until the ginger-garlic-onion mixture is brown in color. Keep mixing this else it will burn. 
• Now add the chopped red onions. Cook them until golden brown. 
• Mix Red chilly powder, Coriander powder, Jeera powder, Saunf powder, Amchur, Garam Masala, Dried Mint powder with some water just enough to make it a paste and add it to the kadai. Fry this masala well at least for 5 mins. 
• Now add the tomatoes and mix well. Cook until the tomatoes softens up and blend with everything else(10-15mins). 
• Now add the mutton and pickle and cook until the gravy is thick.
• For tadka, fry add the thinly sliced onions in oil. Once the onions are translucent, add curry leaves. Fry the onions until they are golden brown. Just before taking it off the heat add the asafetida and fenugreek powder. Garnish the mutton curry with the tadka.
• Serve the curry with rice or chappati or paratha. Enjoy !!!