A simple hyderabadi style mutton curry made using onions and tomato puree.
Mutton curry on slow cooking method:
1.The following step is for those who do not wish to opt for a pressure cooking method.
2.If one does not wish to pressure cook, then follow the same procedure but cook the mutton until it gets soft for about 35 minutes on medium to low flame by keeping a normal lid covered without putting the pressure cooker lid.
3.Once the mutton is about to get soft, add coriander leaves, kasuri methi, garam masala powder, kali mirch powder, cook for few minutes and switch off the flame.
4. The basic technique is not to put a pressure cooker lid. Place a regular lid and slow cook until it is soft.
5. Cooking the tomatoes and adding its puree gives a restaurant style taste and one can't stop asking for more as the gravy tastes really yummy.
6.Here, I have added 3 cups of water in the recipe, but if we wish to have a more thick gravy consistency then it is advisable to add only 2 cups of water and cook the mutton.