- Mutton with bones: 500 Grams.
- 2 Large onions, thinly sliced.
- 4 green chilies.
- 300 grams of chopped coriander leaves and stems.
- Some dry spices, like star anise, bay leaf, cloves etc.
- 500 grams of whisked curd.
- Turmeric powder.
- Ginger Garlic paste.
Heat about 2 tablespoons of oil. Flavor it by frying the dry spices in it. Add the onions and green chilies. Saute on medium heat till the onions are starting to brown. Add the coriander and mix well. Cook till they have wilted down to half their volume. This will not take more than 3-4 minutes. Let it cool. Puree them in a blender.
Try and remove the dry spices before you blend them. They may not break down into the right size. This step is optional. Personally I like them but some people are a little picky about this stuff.
Whisk in the paste into the curd. Keep aside.
Pressure cook the meat along with ginger garlic paste, salt and turmeric for one whistle and low heat for about 10 mins. Do not add more than half a cup of water, when doing this.
Open the cooker and mix in the green curd paste. Mix well. Pressure cook for one whistle.
Open and reduce the sauce as per you deem fit.
Enjoy a very simple and super light mutton coriander recipe.