Mutton Curry

Ingredients
Mutton – ½ Kg (Preferably use fresh mutton)
Onion – 2 (almost half of the mutton used)
Garlic – Almost half of the onions used
Ginger – 5-10 grams
Green chilly – 2 (As per your taste buds)
Red Chilly powder – 2 tsp
Dry Coriander (Dhanyia) Powder – 2 tsp
Turmeric (Haldi) Powder – 1 tsp
Garam Masala powder – 1 tsp (As we are using fresh dry spices paste, listed below, you may choose not to use it)
Mustard Oil – 3 Tablespoons (You can also use vegetable oil)
Dark Rum – 4 table spoon
Coriander leaves – to garnish
Dry Spices
Black pepper (Kali Mirch) – 1 tsp (You can also use pepper powder, but I prefer fresh pepper paste along with other spices
Black Cardamom (Badi Elaichi) – 2 mid-sized
Green cardamom (Choti Elaichi) - 3 mid-sized
Cumin (Jeera) seeds – 1/2 tsp
Cloves (Laung) -2
Cinnamon sticks (Daalchini) – 1/2 inch
Mace (Javitri) - ¼ tsp
Nutmeg (Jaiphal) - 1/4 tsp
Bay leaves (Tej Patta) – 2
Instructions
Chop onions and grind to make a paste.
Peel the garlic and ginger and make a paste along with green chilly.
Grind onions and garlic separately.
Now grind all the raw spices together to make a coarse paste.
In a bowl add coriander, chilly and turmeric powder, add some water and make a paste. I also added salt in this paste just to make sure I don’t forget later!! So with this we are good to go.
Put the pressure cooker on heat and add mustard oil. (You can use vegetable oil but I love mustard oil and that’s the best to cook mutton with)
When oil is hot add cumin seeds and bay leaves. Now add the onion paste and keep stirring. When onions start to turn brown, add ginger garlic paste and don’t forget to keep stirring.
After a minute add the raw spices paste. When onions and garlic is cooked add coriander and turmeric powder paste.
Cook it on low flame and keep stirring. Make sure the spices are well cooked, you will know when oil starts to separate from masala and comes to the edges, also when masala starts sticking at the bottom of the pan.
Now add mutton in the masala. Give it a good stir. After a minute add rum into this. I use Old Monk (Very popular Indian rum with distinct vanilla flavor). Rum adds beautiful, sweet texture to this dish.
Now the secret is to let the mutton cook over low heat without water so that it absorbs all the flavours of the spices. Cover the pan but don’t forget to keep stirring mutton every 2- 3 minutes. Let it cook like this for 20-25 minutes.
After 20-25 minutes, mutton becomes tender and absorbs the spices and aroma into it. Add 1 ½ cups of water to get nice curry. Add half of coriander leaves, you are using, into mutton and water (for the curry consistency you like; i used one and a half cups of water) close the lid of pressure cooker. It shall cook in 6-7 whistles.
Open the lid once pressure cooker cools down. Add garam masala and the remaining half of the finely chopped coriander leaves and you are ready to serve.