Sunday Mutton

A Sunday in any market in Bengal would see a long queue of people outside the mutton shop. After the whole week of fish curry or egg curry, we traditionally reserve Sundays for the incredible mutton curry. Served with a nice big wedge of lemon and onion rings on the side, Sunday's lunch is made special with that hot mutton curry and rice.

For a long while, mutton was my favourite meat. More specifically, the mutton my mother made was my favourite, and any other way of making it seemed like a waste of the meat. I think I still believe that somewhere, and apart from the quintessential mutton biryani, I don't like mutton in any other way. Well, almost.

So here it is, my mother's ubersimple mutton curry.

What You need:
Mutton (of course), onion paste, ginger garlic paste, tomatoes, turmeric powder, red chilli powder, garam masala powder, cumin powder, coriander powder, oil, salt, sugar, potatoes.

How I do it:
In a pressure cooker, add mutton and all other ingredients, except potatoes, and mix well with a spatula. Close cooker and let it cook for at least 5/6 whistles.

Turn off the heat and let the cooker cool down. Remove the lid and put it back on heat again. The mutton would have softened considerably by now. Let some of the moisture steam off and add the potatoes. Add water according to how much gravy you want and close the lid again. Wait for 3/4 whistles and turn off the heat. Remove the lid only when you are ready to serve.