Nita Mehta's Masaledar Mutton:) Any recipe of Nita Mehta's work great for me. Her measurements, her tips... all work the best! Nothing does work this fine for me, ever!
300 gms mutton (preferably boneless, cut into small pieces),
2 large onions cut into rings,
1 bay leaf,
1 tbsp each of ginger paste and garlic paste,
2 tsps red chilly powder (or as per your taste),
3/4 tsp garam masala,
1/2 tsp tumeric powder,
2 tsps coriander powder,
1/2 tsp cumin powder,
2 large tomatoes pureed,
2 tbsp oil plus 2 tbsp ghee (you can omit the ghee, which I have done. But the original recipe calls for it).
In a pressure cooker, heat the oil and the ghee. Add the bay leaf and the onion rings. Fry till the onions are transparent. Add the ginger and the garlic pastes. Fry for 1 minute. Add the mutton and all the dry powders and salt. Fry for 8 to 10 minutes till the oil separates and it has a fried look. Add fresh tomato puree. Mix well. Add 3/4 to 1 cup of water. Mix well and close the cooker. Cook as per your pressure cooker to get the mutton well cooked. Nita Mehta says, give 2 whistles and then keep on low heat for 25 minutes. Once the pressure goes down, open the cooker and cook till it is mearly dry. Garnish with green chillies and ginger strips