Mutton Curry with Tomato Paste (no grinding) - Rosybai

Recipe by Rosy Rodrigues

Ingredients:
1 kg Australian mutton (cut into pieces)
6 medium onions (chopped)
6 cloves garlic (chopped)
3 green chillies (chopped)
1/4" ginger (chopped)
2 tbsp tomato paste
1 marble size tamarind soaked in water or 1 tsp tamarind paste or lime juice
1 1/2 tbsp bafat powder
3 pcs cinnamon sticks
6 cardamom
6 cloves
8-10 sprigs curry leaves with the stem
1 tbsp ghee

1 tsp sugar
salt to taste
vinegar to taste

Steps:

1. In a pressure cooker, heat ghee. 
2. Add 2 onions and fry till golden brown.
3. Add 2 tbsp tomato paste and fry till it turns dark brown and you see the oil separate from the tomato paste.
4. Add the meat into the cooker with the remaining onions, garlic, ginger and green chillies.
5. Add lime juice or tamarind water.
6. Add bafat powder and mix. Add half cup of water.
7. Add cinnamon sticks, cardamom, cloves and close the cooker and let it cook on slow flame for half an hour.
8. Open the cooker and check if the meat is cooked. Add curry leaves with the stem and boil for 1 whistle if the meat is cooked or 2-3 more whistles till the meat is soft.
9. Open the cooker and discard the curry leaves.
10. Add vinegar/tamarind and salt according to your taste.
11. Add 1 tsp sugar and mix well.
12. ENJOY!

Notes:
This recipe can be used to make chicken. Keep in mind:

• Don't use a pressure cooker.
• Use only 1 tbsp of bafat powder or 1 tbsp of madras curry powder
• Add a little jaggery or 1 tbsp of sugar at the end.