Mutton fry is one of my favourite,my mom used to make these dry gravies to make me eat non-veg.Now i'm trying to do the same things for my little ones.
Boneless lamb-300 g
Ginger garlic paste-2 tsp
Chilli powder-1 tsp
Pepper powder-1/2 tsp
Coriander powder-1/2 tsp
Cinnamon stick- 1/2 inch stick
Curry leaves-a few spring
Lemon juice-1/2 tbsp
Salt as required
Marinate the lamb with ginger garlic paste,chilli powder,coriander powder,pepper powder,salt and lemon juice for 30 minutes. Put the lamb pieces in a pressure cooker along with the cinnamon stick,add just enough water to cover and cook for 5 to 6 whistles.
Open the cooker,if there is any water in the lamb,cook it again in the medium heat until all the water is evaporated and the gravy is dry.
Heat oil in another separate kadai or pan.Add the lamb pieces and shallow fry for 2 to 3 minutes,remove the pieces from the pan,to the same oil add curry leaves,green chilli,onion and tomato,sprinkle some water and fry well. Cover the pan and cook till the tomato gets mashed up.Add the lamb pieces and stir well.
Serve hot with rotis or rice.
Don't burn the onions while frying it will give a bitter taste.Sprinkling water is to loosen the residues sticking at the bottom of the pan while frying lamb,this will give a nice taste to the gravy.