Mutton Curry with Ash Gourd

The tender mutton combined with ash gourd, coated in a rich, aromatic masala, makes it a wholesome and satisfying meal. Perfect with some rice or hand breads like chapatis , rice bhakris or naan bread

Ingredients for the Ground Masala:

10 Kashmiri chillies

1 tablespoon of coriander seeds

1 teaspoon cumin seeds

1 teaspoon peppercorns

½ teaspoon sesame seeds

½ teaspoon poppy seeds

½ teaspoon turmeric powder

½ teaspoon garam masala powder

¼ cup desiccated coconut (or dry/fresh coconut)

1 tablespoon ginger garlic paste

1 onion, sliced

Method for the Ground Masala:

1. Dry roast the Kashmiri chillies, coriander seeds, cumin seeds, peppercorns, sesame seeds, and poppy seeds, along with the desiccated coconut until aromatic.

2. Heat a little oil in a pan and fry the sliced onions until lightly browned.

3. Grind the roasted spices, fried onions, desiccated coconut, garam masala powder, turmeric powder, and ginger garlic paste with just enough water to form a smooth paste.

Ingredients for the Curry:

2 onions, finely chopped

1 tomato, sliced

1 bay leaf

2 green chillies, slit

Salt to taste

1 kilo mutton pieces

500 grams of ash gourd (peeled, seeded, and chopped)

½ teaspoon turmeric powder

1 tablespoon vinegar

Oil for cooking

Fresh coriander leaves, finely chopped

Method:

1. Marinate the mutton with turmeric powder, salt, and vinegar for at least 30 minutes. Wash the mutton well and set aside.

2. Prepare the ash gourd by peeling, removing the seeds, and cutting it into pieces.

3. Heat oil in a pressure cooker. Add the bay leaf and sauté the finely chopped onions until lightly browned. Then, add the sliced tomatoes and slit green chillies, and stir-fry.

4. Add the mutton pieces and stir-fry for 1½ minutes on medium flame. Add just enough water and pressure cook on high flame. After the first whistle, reduce the flame and cook for an additional 10 minutes.

5. Once the steam has released, open the pressure cooker and add the ash gourd along with salt to taste. Pressure cook for 2 more whistles.

6. After releasing the steam, open the cooker and add the prepared ground masala. Mix well and transfer the curry to a separate vessel.

7. Allow the curry to simmer for 5 minutes to let the flavours combine. Adjust the seasoning with salt if needed.

8. Finish by garnishing with finely chopped coriander leaves.