Mutton Masala

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  • Finely Chop 2 large fist-sized onions
  • Fry onions in a pressure cooker. I used a 6.5 Liter pressure cooker. Just bought it for $65 from an Indian store.
  • Use vegetable oil for frying.
  • Add ginger paste (2 teaspoons)
  • Add garlic paste (2 teaspoons)
  • Add 2 large fist-sized tomatoes finely chopped
  • Add MDH or Badshah brand Meat Masala (don’t ask me whats in it, because I have no clue – just buy it in an Indian grocery store) – (5-6 teaspoons)
  • Add MDH brand Garam Masala (Indian store) – (3-5 teaspoons)
  • Add turmeric powder (Indian store) – (2-3 teaspoons)
  • The frying will take 10-15 minutes
  • Add 1 pound lamb (medium sized pieces – with bone. I bought from a local Halal meat store)
  • Fry the whole thing for 5 more minutes
  • Add 1 glass of water (the water should just cover the meat)
  • You could conceivably use chicken stock instead of water. I did not.
  • Add salt, and chill powder (Indian grocery store) – 2 pinches of salt, ~1-2 teaspoons chili powder
  • You could get fancy here and add things like tamarind paste – for a little sour taste. I did not.
  • Close the lid of the pressure cooker and place the little steam stopper(relief valve) in place. Cook till the cooker whistles 7 times (will take ~10-15 minutes).
  • If you haven’t used a pressure cooker – FYI – When the cooker whistles, it will let out steam accompanied by a pretty loud hissing sound – don’t freak out
  • Switch off the heat and let the cooker pressure settle down for 30 minutes. Don’t touch it. Just switch off the heat and leave it alone.
  • Open the cooker to heavenly mutton. Add finely chopped Cilantro (also called ‘Coriander’)
  • Serve with cooked white rice or roti (Indian bread) (Indian grocery stores sell frozen, semi-cooked thinner rotis – called chapati – just heat ’em up – if you don’t wanna go to an Indian restaurant just for the rotis)
  • You could add 1 cup of beer or dark rum and two teaspoons of vinegar. It helps tenderize red meat.
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