when browning onions replace a quarter of oil with ghee. The ghee helps even browning. The simmering is necessary to allow the juices flow into the gravy.
1.
Heat oil in a thick bottom pan, add the dry spices. When they start swelling and crackling add onions and brown them.
2.
NOTE:- (It is imperative that you brown them uniformly. Do not compromise with only partly browned onions).
3.
Add ginger and garlic past and stir for a minute. Add the washed and dried mutton and keep stiring it till it starts getting a little darker color.
4.
Add one heaped teaspoon of degi mirch can use a little more it gives a good colour.
5.
Add coriander powder, jeera (Cumin) & garam masala. Keep stirring for some more time .
6.
At this time, add half a glass of water stir and cover the pan and put the heat on sim. Leave for over 15 minutes.
7.
Now add the tomatoes run through a blender (for better colour use some tomatoe purie).
8.
Add salt in it and put the flame high. Cook until almost dry. Now add some water according to your need to have more curry or thick gravy.
9.
Add kasoori methi. Put all in pressure cooker give 6 whistles and put on sim for 5 minute then turn off heat. When steam subsides open the cooker check the mutton if it is tender and taste is ok.
10.
Reduce the gravy if you want. Serve hot garnished with fresh coriander and a sprinkle of garam masala.
11.
Optional to add a pinch of saffron dissolved in warm water and a few drops of kewra at this stage. Keep covered for a few minutes for flavous to get absorbed.
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