Punjabi Mutton Masala

Ingredients

• 750 grams mutton, cut into 2 inch pieces on the bone
• 2-3 tablespoons oil
• 2 bay leaves
• Salt to taste
• ½ teaspoon turmeric powder
• Masala
• 1 tablespoon coriander seeds
• 4-5 cloves
• 4-5 green cardamoms
• 10-12 black peppercorns
• 2 black cardamoms
• 1 inch cinnamon 
• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon cumin seeds
• 2 tablespoons ghee
• 2 large onions, thinly sliced
• Salt to taste
• 2 tablespoons crushed ginger-garlic-green chillies
• 2 large tomatoes, finely chopped
• 2 teaspoons red chilli powder
• 1 tablespoon red chilli paste
• ½ lemon
• 2 tablespoons chopped fresh coriander leaves
• ¼ teaspoon roasted dried fenugreek leaf (kasuri methi) powder
• 1 inch ginger, cut into thin strips for garnish
• Paranthe to serve
• Onion wedges to serve
• Lemon wedges to serve

Method

1. Heat oil in a pressure cooker, add bay leaves, mutton and salt and sauté on high heat for 1-2 minutes.
2. Add 2 cups water and turmeric powder and mix well. Cover and cook under pressure for 3-4 whistles.
3. Meanwhile, to make the masala, dry roast coriander seeds, cloves, green cardamoms, black peppercorns, black cardamoms, cinnamon, fennel seeds and cumin seeds in a pan till they turn fragrant. Take the pan off the heat and allow to cool. 
4. Put the roasted mixture into a mixer jar and grind to a fine powder. 
5. Heat ghee in a kadai. Add onions and salt and sauté till golden brown. 
6. Add crushed ginger-garlic-green chillies, mix and sauté for 1-2 minutes. 
7. Add tomatoes, mix well and saute for 4-5 minutes or till the tomatoes turn soft and pulpy. 
8. Add 1 tablespoon of the ground powder and red chilli powder and mix well. saute for 1-2 minutes. Add red chilli paste, mix and saute for 2-3 minutes. 
9. Open the cooker once the pressure has reduced completely and add the mutton to the masala in the kadai and mix well. Cover and cook for 5 minutes. 
10. Squeeze the juice of lemon and add coriander leaves and mix well. Add dried fenugreek leaves powder and mix.
11. Switch the heat off, transfer the mutton masala into a serving bowl. Garnish with ginger strips and serve hot with paranthe, onion wedges and lemon wedges.