Mutton 1 lb.
Thick curd (yogurt) 1/2 cup (not at all sour)
Turmeric powder 1/4 tsp.
Large onions 3 sliced lengthwise
Ginger 2" piece chopped fine
Tomato 1 medium chopped fine
Meat masala 3 tsp.
Curry leaves 8 cut into 2
Salt to taste
Oil 2 tbsp.
Coriander leaves 2 tbsp. chopped fine

Mutton Curry

1. Marinate the mutton in the curd and turmeric, leave for 6 - 8 hrs, in the lower part of the refrigerator. Start cooking 45 minutes before lunch.
2. In the pressure cooker, heat the oil and sauté the onion and ginger till they are a golden brown. Add the tomatoes, sauté till mushy.
3. Add the meat masala, curry leaves and salt. Sauté till the raw smell of masala goes. Add the mutton with the marinade and sauté for 3 minutes on a medium flame.
4. Add 1/4 cup of water if necessary, if the curd mix has dried up. Cover and cook for 10 minutes. Open when the pressure subsides, sprinkle the coriander leaves on top. Cover immediately. Open when ready to serve. There should not be much gravy. Just enough to cover the mutton pieces thickly.
5. Serve with rice, naan, paratha, string hoppers, rice hoppers.
   Serves: 4
   Preparation time: 45 minutes