This is my Mom-in-laws recipe for making East Indian style mutton curry.East Indians are Christians who are locally from Vasai and it's neighbouring areas (near Mumbai) India .Vasai for a long time was under the rule of the Portuguese and the cuisine is largely influenced by flavors from that region.The mutton masala used here is custom made in each house with ingredients varying slightly .It is also available at certain stores in Vasai and Mumbai. My mom-in -law makes her own with a staggering 28 different spices I'm told ! You can use the recipe below for an almost similar taste.
1 kg mutton
2 medium red onions finely sliced
2medium tomatoes chopped
2 inch peice of ginger grated
4 big cloves of garlic grated
3 Russet potatoes
1 black cardamom
1 inch cinnamon stick
2 green cardamoms.
Ground spices :
3 tbsp East Indian mutton masala(if you don't have this) then add the foll:
1 tsp Paprika
1/2 tsp cayenne pepper pwdr(if you don't want it hot replace with 1 tsp Kashmiri chili pwdr)
1/2 tsp turmeric
1 1/2 tsp coriander pwdr
1 tsp cumin pwdr
2 tsp store bought mutton masala or garam masala
1 tsp pepper pwdr
salt to taste
Season the mutton with salt,pepper,ginger and garlice in a bowl and keep aside.
In a pressure cooker or a thick bottomed ceramic coated cast iron pot ( e.g Le Creuset) Heat 3 tbsp olive oil.
Once hot add all whole spices.As they start to crackle add onions and salt and brown them well.
Add tomatoes and the East Indian mutton masala or all the ground spices.
Stir on a low flame till oil seperates from the masala mixture.
Add the marinated mutton peices and slow roast for 10 mins.
Add 3 cups of water and chopped potatoes (big chunks).Stir and pressure cook for 20 mins
If not simmer for 2 hours or till meat is tender and cuts easily with a spoon.
Boil off excess gravy if you like it thick .Garnish with coriander leaves(cilantro)
Serve with veg pilaf and bread (Dinner rolls or French loaf) and raita.