30-minute Restaurant Style North Indian Mutton Curry

Ingredients 1 kg /2.2 Lb - Mutton 1 Tsp - Whole Peppercorns 3 Cup - Red Onions, chopped 3 - Green chilly, slit lengthwise 2 Sprigs - Curry Leaf 1 1/2 Tablespoon - Ginger, grated 1 1/2 Tablespoon - Garlic, grated 1 Tablespoon - White Vinegar 1- Tomato, diced 1 - Potato, diced 1/2 Tsp - Turmeric powder

To Roast Spices: 5 Tsp - Red Kashmiri chili powder 4 Tsp - Coriander powder 1/4 Tsp - Fennel powder 1/2 Tsp - Cumin powder 1 Tsp - Garam Masala 1 1/2 Tsp - Pepper powder

For Tadka/Seasoning: 3 - Shallot, finely sliced 2 Sprigs - Curry Leaf 1/8 Tsp - Roasted Fenugreek powder(Uluva podi) Salt to Taste Coconut oil Method: In a pressure cooker, heat coconut oil and add the black peppercorns and sauté for a few seconds. Add green chilly, curry leaves, red onion, turmeric powder, ginger and garlic, and sauté until the onion turn golden brown. Add tomatoes, potatoes, mutton, vinegar, and salt. Cover the pressure cooker and cook until 6 whistles on medium low. While the mutton is cooking, take a small cast iron skillet and add all the ingredients under the 'Dry Roast Spices' and sauté until the spices give out an aroma but be careful not to burn it. Once the pressure in the cooker dies down, open the lid and add the roasted spices to the cooked mutton. Add water to bring the curry to desired consistency and season with salt if necessary. Bring the curry to a boil. Meanwhile for the tadka/seasoning, take a skillet and add some coconut oil, shallots and curry leaves and saute until the shallots and golden brown. Add fenugreek (uluva) powder and saute it for a few seconds. Add this to the mutton curry and give it a stir. Enjoy with Rice or Roti and Raita.