Mutton/lamb rib piece, cooked to a tender, succulent texture in a flavor packed gravy.
- n a pressure cooker, add all the ingredients except oil and curry leaves. Before closing, let it boil. Once boiled, close lid and pressure cook on low flame for 15 minutes.
- Take out the mutton chops and fry them in 4 tbsp coconut oil, till charred on outside.
- In another pan, add remaining 3 tbsp of oil, add the curry leaves and pour the gravy into it. On high heat, reduce the gravy. Don’t forget to stir continuosly. This may take about 10 minutes.
- Then mix in the fried mutton into the thick gravy.