Mutton Rara .... my way....

At home, we usually cook mutton the Kerala style - with coriander, peppercorns and coconut. For a change we decided to try something different and I started checking recipes on the internet. From what I read, I liked the recipes of Hyderabad Mutton Korma and Mutton Rara. I then started checking if I had all the ingredients for these recipes. The Hyderabadi Mutton Korma needed grated coconut which I was too lazy to do and thought I could use coconut milk instead. But then realized I did not have cashew nuts and poppy seeds as well. So I narrowed down to Mutton Rara and for that also I did not have black elaichi, javithri and mutton mince. I am not particularly a fan of mince so I did not mind that missing element. As for the black elaichi and javithri, I replaced with green elaichi, star anise and an additional bay leaf. And after all these changes this is how my Mutton Rara looked :

Ingredients:
Mutton cut in curry pieces - 750gms
Onion medium sized sliced - 3
Tomato medium sized chopped - 2
Ginger julienned - 1.5 inches
Garlic julienned - 2 tbsp
Cumin seeds - 1tsp
Turmeric powder
Red Chilli powder
Oil - 3tbsp
Ghee - 1tbsp
Salt as per taste
Sugar - a couple of pinches
Coriander leaves for garnishing
Masala powder:
Cloves (lavang) - 6
Cinnamon (dalchinni) - 1 inch piece
Bay leaf (tej patha) - 2
Coriander seeds (dhaniya) - 1tsp
Black cumin (shahi jeera) - 1tsp
Green cardamom (elaichi) - 1
Star anise (chakri phool) - 1
Nutmeg (jaiphal) pieces - 1/4 tsp

Method:
Dry roast all the ingredients listed under masala powder. When it cools, powder it and keep aside.

Heat the pressure cooker, add oil and when the oil heats up add the cumin seeds. When the cumin seeds splutter add the sliced onions and saute for a few minutes till the onions turn pink. Add the ginger and garlic juliennes to the sauteed onions and fry till done. Add the turmeric and red chilli powders and stir well then add chopped tomatoes and saute. When the tomato has softened add salt and sugar and stir well. Add the mutton pieces and stir to coat the meat well. Add the spoon of ghee and cover and cook. Open the cooker and add half the masala powder, mix well. And I then proceeded to add 2 potatoes halved (this is my love for potatoes that made me do this), although no recipe asks for this. Cover the cooker and cook under pressure for 2 whistles but this depends on the toughness of the meat. Open the lide and garnish with coriander leaves.
Tadaaaa! my mutton was done.