METHOD: (1) Marinate mutton in curd, ginger garlic paste and MA’SPICES TAPELA MASALA and Refrigerate for at least 2 hours. (2) Heat oil in a pan and saute onions and green chilies until onions turn golden. (3) Add the marinated meat and cook for 10 minutes then add tomato puree and saute until the raw smell of tomatoes goes away. (4) Add water and pressure cook for 3 to 4 whistles on a medium flame. (You can also cook in a pot until soft and tender, adding water as needed.) (5) When the pressure goes off, stir and simmer further if the curry is runny. Serve with rice, roti or paratha.
INGREDIENTS: GINGER, GARLIC, TURMERIC, CORIANDER SEEDS, FENUGREEK, SEEDS, CASSIA, CINNAMON, SUGAR, CUMIN SEEDS, SALT, BAY LEAVES, CHILLI POWDER, CARDAMOM, MANGO POWDER, BLACK PEPPER, CORIANDER.