Mutton Gravy

To prepare this lip smacking Mutton Gravy, make sure to use a good quality boneless meat (goat or lamb). I highly recommend using my recipe of Garam Masala for this gravy because it will bring that exotic flavor and aroma in it.  Also, marinate the meat overnight (or up to two days), so that it develops that succulent taste. To prepare the gravy, sear the mutton pieces on high heat till the oil separates, then pressure cook. This will bring that juicy flavor in them. 

If you are making Awadhi Mutton Biryani, then proceed as it is. If you are serving this as a gravy then after cooking the meat as directed, add just a little water and adjust the Salt. Enjoy with Naan or Pulao.

Ingredients:

• Garam Masala Powder – ½ teaspoon
• Star Anise – 2
• Goat or Lamb – 1 ½ pounds (preferably good boneless pieces), washed and cut into medium size pieces
• Ginger – 1 inch
• Garlic – 3 big fat cloves
• Green Chili – 3-4
• Turmeric Powder -  1 teaspoon
• Red Chilli Powder - 1 teaspoon
• Yogurt - 4-5 teaspoons
• Salt – to taste (about ½ teaspoon)
• Canola or Vegetable Oil – 2 tablespoons
• Ghee – 2 tablespoons
• Onion – ½ cup, finely chopped

Let’s marinate the meat:

• Make a paste of Ginger, Garlic and Green Chili. You may use your Nutri Bullet (extractor blade).
• Marinate with Garam Masala Powder, Star Anise, the above paste (of Ginger, Garlic and Green Chili), Turmeric Powder, Red Chilli Powder, Yogurt and Salt. 
• Mix well to coat all the pieces. 
• Cover and refrigerate.

Tips:

• You should plan this ahead. Once the meat gets time to soak up all the flavors, it will be juicy and packed with the essence of all the spices.
• Try to marinate the meat overnight or up to 2 days. This is very important. Use a plastic or glass bowl (do not use a metal bowl for this step).

Directions to prepare the meat:

• Bring the mutton to room temperature. I usually keep it outside the fridge for an hour and then cook it.
• Heat a pressure cooker over high heat.
• Add the Oil and Ghee in it. 
• Add the Onion in it. Fry until golden brown in color. (Use food chopper to chop the onion evenly and finely).
• Now start adding the mutton pieces in it (do not add the extra marinade at this step). The high heat will bring a beautiful sear on them. 
• Once seared, add the rest of the marinade and cook on medium heat. We call this process ‘Mangsho Kosha’ in Bengali. It will take 15-20 minutes to cook the mutton properly. Keep stirring occasionally. (I cooked 5 minutes on medium high, then 5 minutes on medium and finally 5 minutes on low).
• When you see the oil separating, add ½ cup water and increase the heat to medium (this will help to build the pressure quickly). Mix well.
• Attach the lid and let the mutton cook thoroughly. Usually 2 whistles should be enough to cook it. Wait until the pressure drops and the lid can be opened easily.
• Now if you are using this to prepare the Awadhi Mutton Biryani then check the consistency, it should be like thick gravy. If there is extra water, you may dry it a bit. If on the other hand, you are serving this as a Mutton gravy then you may add a little water (adjust the Salt as well). Serve with Naan or Pulao. 

Recommended Reading:

• Garam Masala
• Achari Mutton
• Food Chopper and its Importance in Our Kitchen
• Awadhi Mutton Biryani
• Easy Homemade Naan
• Make Homemade Ghee from Spoiled Cream
• Mutton Rezala (Bengali recipe: Tender Meat in Cashew Poppy Seed sauce)
• Mughlai Mutton Stew
• Goat Dhansak (Mutton with Red Lentils)
• Kosha Mangsho (Bengali dish: Slow cooked aromatic Mutton gravy)
• Debarshi's Lachha Paratha (Multi-Layered, Crispy, Flaky Homemade Bread)
• Goat Stew with White Wine
• Papa’s Kosha Mangsho (Grandpa’s Special Goat Curry)
• Bengali Tomato Chatni (chutney) With Dried Fruits
• Keema Matar (Minced Goat meat/ Beef with dried Peas)
• Hariyali Ghosht - Herbed Goat Curry
• Kashmiri Rogan Josh (Slow cooked mutton in red curry)

Doing Low Carb diet? Try these as well:

• Keto Garlic Naan
• Low Carb Ajwain Paratha with Coconut Flour