Jhatpat Mutton Masala

This one is especially suitable,when we are in a hurry,but need to cook a sumptuous dish . This does not involve a very elaborate process,just marinate and cook.And,the taste is,believe me, awesome .

Ingredients :

• Mutton : 500 gms
• Onion : 2 medium (sliced)
• Garlic : 8/10 cloves (crushed )
• Ginger paste : 1 tablespoon
• Chilli powder : 2 teaspoons
• Turmeric powder (haldi) : 1 teaspoon
• Salt : to taste
• sugar : Half teaspoon
• Oil : 3 tablespoons (Any oil,but I used mustard oil for a better colour)
• Garam masala powder : 1 teaspoon
• Curd : 2 tablespoons

Method : 

•  Wash the mutton pieces and marinate them with all the spices except garam masala powder,salt and sugar.
•  Keep aside for at least one hour...the more the better.But,as I have mentioned before,this is a "cook in less time" recipe. So, one hour will be fine.
• Now,heat the oil in a pressure cooker. Add sugar and stir for a minute. Add the marinated mutton,when sugar is melted completely. This gives the dish a rich colour. 
• Cook for 8/10 minutes on high flame,stirring in between. Now add salt to taste and mix well.Cook for 2/4 minutes, Pour 2 cups of warm water . Mix well and close the lid of the cooker. Cook to 2 whistles. 
• Wait till all the steam goes out.Now check the consistency of the gravy.If it is too runny,let it boil for a few minutes more,without the lid. 
• Take the cooker off the gas,when the gravy reaches the desired consistency. Sprinkle garam masala powder over it. 
• Serve hot with plain rice, chapati or paratha. 

N.B :  I have added potatoes,as I am very fond of potatoes in mutton /chicken gravy. You too can add potatoes,if you like. Just cut them into big cubes....1 medium sized potato = 4 pieces.....keep aside. Add them to the curry before closing the lid of the cooker. They will be cooked in the gravy itself. Tastes yummm. :D