Beetroot and Mutton masala

• Lamb/Mutton- 500g
• Beetroot - 1 large or 2 medium
• Onion - 1½ medium
• Tomato - 3 medium
• Ginger-garlic paste - 3 tsp heaped
• Green Chilli - 1 (optional)
• Cinnamon - 1 inch long strip
• Coriander leaves - to garnish
• Oil - 4 tblsp and 1-2 tsp for the end
• Salt - to taste
• Water - as required

Spice powders:

• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp heaped for medium spicy or 2 tsp for extra spicy
• Cumin (jeera) powder - 1/2 tsp (optional)

1. Cut beetroot into 2 cm cubes. Chop the onion, tomatoes, chilli and coriander leaves.
2. Heat oil in a pressure cooker pan.
3. Add beetroot and saute for about 2-3 minutes. Remove them from the pan and set aside.
4. Add cinnamon and onion to the pan. Fry them until they become translucent.
5. Add ginger-garlic paste and fry for a minute.
6. Add chopped tomatoes, chilli, turmeric powder, chilli powder and cumin powder; Stir for about 3-4 minutes.
7. Add lamb/mutton pieces, stir and cook for about 2-3 minutes.
8. ** Cover and pressure cook on a medium heat. After the first whistle, reduce the heat to low and pressure cook for about 12-14 minutes. Open the lid when the pressure is gone.
9. Add beetroot and stir.
10. *** Cover and pressure cook again on a medium heat. Switch off after the second whistle. Open the lid when the pressure is gone.
11. Boil the curry on a medium heat for few more minutes until the sauce is thickened. Add about 1-2 tsp of oil if the curry starts sticking to the bottom of the pan.
12. Garnish with coriander leaves.

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