A Parsi dish
Mutton – 1 kg washed and cleaned
Onions – 2 whole
Garlic – 2 pieces
Ginger – ½ inch piece
Green Chilies – 4
Red Chillies – 2
White oil 6 tablespoons
Salt to taste
Haldi 1 teaspoon
Water 1 litre or as required
Grind the onions, garlic, ginger, red and green chilies to a paste.
Place in a pressure cooker and put three spoons of oil and heat.
Put the mutton in the cooker and sauté till the mutton changes colour and fries up slightly.
Close cooker and cook till done.
Usually, after the first whistle, another fifteen minutes on slow fire is enough to cook the mutton.
Open cooker immediately after by releasing the pressure through the whistle.
Once done, stir and place in a serving bowl.
Cover the bowl and put aside.