Mutton and Cabbage Curry

It has been only a good three weeks since we bought any mutton home...and it seemed like an eternity . It was obvious we were craving for it..and seeing my husbands sulking face..I knew it was time to go get some from the halal store , that we had grown to love. So today was the day...This sumptious mutton curry paired with chunks of cabbage is the ultimate lunch on a busy weekday. Top it off with the onion and tomato salad...and you are ready for an afternoon nap.

Ingredients :

Mutton - 1 lb
Onion - 1 Large
Tomatoes - 2
Chilli Powder - 2 Tsp
Coriander Powder - 3 Tsp
Jeera Powder - 1 Tsp
Turmeric Powder - 1/2 Tsp
Ginger Garlic Paste - 1 Tbsp
Garam Masala - 1 Tsp
Cinnamon Stick - 1/2 inch
Cloves - 3-4
Coconut Milk - 2 Cup
Cabbage - 1/2
Lemon Juice or Vinegar - 2 Tbsp
Coriander leaves - Chopped ( a handful)
Curry Leaves
Salt

In a pressure cooker, add a tbsp of oil. Once hot, add the curry leaves, cinnamon and cloves and the onions. Saute for a couple of minutes until the onions turn a golden brown. Add the ginger garlic paste and saute well, until the raw smell of the paste disappears. Add all chopped tomatoes and saute again for about 10 minutes. When you see the oil coming out of the mixture, add all the powders and saute well. Add the mutton pieces and mix well. Add 2 cups of coconut milk, the coriander leaves , salt and one cup of water Pressure cook for about 3 whistles or for about 30 minutes on medium heat or until cooked through. Meanwhile, cut the cabbage ( each layer) into big squares (if you cut them into too small pieces they just disappear in the curry) .

When the mutton is cooked, add the chopped cabbage .Close with a lid and let it cook. Its better you dont pressure cook at this point. Once done, add about 2 Tbsp of lemon juice or vinegar..and check for seasonings. This curry is best served with a simple onion and tomato salad and hot rice.