Mutton Uppu Kari

Ingredients

For Pressure Cooking the Mutton

• 1 tbsp Oil
• 1 tbsp Ginger-garlic paste
• 1 kg Mutton
• ½ tsp Turmeric powder
• to taste Salt
• Water – enough to cover the contents in the cooker

For the Masala

• 2 tbsp Oil
• 1 tsp Fennel seeds
• 4–5 Black cardamom
• 15–17 Guntur red chillies
• 15–16 Shallots, peeled
• 9–10 Garlic cloves
• 2 sprigs Curry leaves
• 1 Tomato, chopped
• ¼ tsp MSG

To Finish

• Cooked mutton – from above
• to taste Salt
• ½ tbsp Black pepper powder
• a few Fresh curry leaves
• 1 tbsp Lemon juice

Method of Preparation

Chef Ajay Chopra

1. Pressure Cook the Mutton

   Heat oil in a pressure cooker and sauté the ginger-garlic paste briefly. Add the cleaned mutton, salt, turmeric powder and enough water to cover. Pressure cook for 5–7 whistles until the mutton is tender. Set aside.

2. Prepare the Masala

   Heat oil in a heavy-bottomed pan. Add fennel seeds and black cardamom and sauté until aromatic. Add Guntur chillies, shallots, garlic and curry leaves. Sauté until the shallots turn golden. Add chopped tomato and cook until soft and the oil separates. Stir in MSG.

3. Combine the Mutton and Masala

   Add the cooked mutton along with a little stock. Season with salt and black pepper powder. Stir-fry over medium-high heat until the masala coats the mutton well and the dish reaches a semi-dry consistency.

4. Finish and Serve

   Add fresh curry leaves and lemon juice. Serve hot with steamed rice, dosa or idli.