My mother used to make a one-pot mutton curry that was a staple of our Sunday lunch. I have tweaked it a bit to add the flavours of coriander (I have a surfeit of coriander leaves from the garden) and pepper.

Ingredients

(Serves 4 persons)

Mutton 500 g
Pepper corns 1 tbsp
Coriander leaves 1 cup
Ginger 1″ piece
Garlic 4 cloves
Onion 2, sliced
Curry leaves 2 sprigs
Coriander powder 2 tbsps
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala 1/2 tsp
Fennel seeds 1 tbsp
Mustard seeds 1/2 tsp
Tomatoes 1 sliced
Water as needed
Salt to taste
Coconut oil 1 tbsp

Method

Grind the pepper corns, coriander, ginger and garlic together and add salt. Marinate The mutton and keep it for at least an hour in the refrigerator.

Heat the coconut oil in a pressure cooker and add the mustard seeds. When the seeds stop sputtering, add the onions and curry leaves. Fry till the onions become translucent.

Reduce the flame and add the coriander powder and red chilli powder. Saute for a few seconds. Add the marinated mutton and turmeric powder. Fry for two minutes. Add the tomatoes. Add the garam masala powder. Sprinkle the fennel seeds and add enough water to cook the mutton, about a cup. Put the lid on and and cook on high for three whistles. Reduce the heat and cook for another 10 minutes. Turn off the heat and let the pressure cooker cool down. Once the pressure is released, heat the curry till the gravy is thick enough.

Serve hot with rice, roti or any other bread.