Pressure cooker Mutton (Bengali way)

The best way to cook mutton is to first marinate it, and then cook it on slow fire. Marination is a very important step. There is a saying in Bengali - marinate and mix your mutton so well that it gets half cooked in the process.

I remember when I was a kid, preferably a male member of the family carried out the marination duty(since they supposedly have stronger hands)! The mutton was mixed with all the ingredients like onions, garlic, ginger, salt, all sorts of spices, herbs and mustard oil for close to an hour with hands. And then cooked on medium heat for over two hours or more (depending on the quantity) until it became tender. And it turned out AWESOME!!!

But when the job falls on some lazy cook's shoulders, well, to be precise MY shoulders, its a whole different story. I love mutton, and I cook it often, but I spend as little time as possible in the kitchen doing it. Obviously a little compromise on the authentic taste, but you will get used to it, and the positives are multiple, like you still look fresh and nice and still have a great appetite after you are done cooking :)

As the post title goes, you'll need a pressure cooker, I use my Indian Prestige(no pun intended)!


Ingredients here serve 4. Time to cook is approx 45 minutes.

• 1/2 Kilo (1 Pound) fresh Mutton
• 3 Potatoes (halved)
• 3 Onions (chopped)
• 10-12 cloves of Garlic (chopped)
• 2 Tsp grated Ginger
• 5 Green chilies (chopped)
• 3 Tsp Turmeric powder
• 5 Tsp Meat Masala (I mix two brands, that gives a very nice flavor)
• 2 Tsp  Garam Masala
• Salt according to taste
• 2 Tsp Lemon juice
• 2 Tbsp Mustard oil for cooking
• 4 Tbsp Mustard oil for marination
• 1 Tbsp plain yogurt
• 1 Tsp Ghee
• 2-3 Bay Leaves
• 2 Cinnamon sticks
• 2 Cardamoms
• 2 dry Red chilies

Method:

• Wash the mutton pieces thoroughly.
• Drain all water.
• Add salt, turmeric powder, onions, garlic, ginger, lemon juice, chilies, meat masala, yogurt, mustard oil and keep aside.
• Heat oil in the pressure cooker. When the oil smokes, add the bay leaves, cinnamon sticks, cardamon and red chilies.
• Now add the mutton. Saute for a while.
• Add garam masala water.
• Reduce heat to medium. Cover the cooker and allow 3 whistles.
• Fry the potatoes in a little oil, add some salt and turmeric while doing so. Keep aside.
• Let out the pressure and add the potatoes. 
• Add the ghee. Cover again and allow 2 more whistles.
• Take off from heat and then allow the pressure to release in its own time.

Serve with plain rice/luchi/roti.

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