Mutton - 1/4 kg (boneless pieces preferred; cut into small pieces)
Toor dal / Thuvaram paruppu - 1/2 cup
Big onion - 1 (Sliced)
Ginger - 1 inch piece (crushed)
Garlic - 8 (5 crushed and 3 chopped finely)
Red chilli powder - 1 spoon
Turmeric powder - 1/2 tsp
Tamarind pulp / paste - 1 spoon
Cumin seeds - 1/4 spoon
Dry red chillies - 1 (torn into 2, discard seeds)
Curry leaves - Few
Cinnamon - 1 small stick
Cardamom pods - 3
Salt - As per taste
Ghee - 2 spoons
Oil - 1 tsp
Hot water - 2 cups
Wash the mutton or lamb pieces well in water and set aside.
In pressure cooker add 2 cups of water (room temperature), toor dal, turmeric powder, salt, 1 tsp oil and pressure cook for 10 minutes on low flame. Set aside until pressure drops.
Place another pressure cooker pan on flame and add 1 spoon ghee into it, then add cinnamon stick, cardamom pods, sliced onions and saute until the onions turns brown.
Now add the lamb or mutton pieces and saute well until the lamb pieces turn golden brown.
Now add the crushed ginger and crushed garlic pods, red chilli powder, required salt and saute well.
Now add 2 cups of hot water into it stir well and close the pressure cooker with its lid, place the regulator or whistle once the steam/pressure oozes out and pressure cook for 15 minutes on low flame. (If the you are using mutton with bones pressure cook for 10 more minutes)
Remove from flame and set aside until the pressure drops. Then open the cooker and add the cooked dal into it and stir well.
Now place again on flame and add the tamarind paste and stir well. Cook on low flame until the curry turns creamy.
Prepare seasoning as follows; Heat a tadka pan or a normal frying pan and add 1 spoon of ghee, cumin seeds, curry leaves, dry red chillies (remember to remove the seeds) and saute until the red chillies turn brown. Now add the chopped garlic and fry until it turns brown. Add this into the cooked mutton mixture and remove from flame.
Serve hot with plain rice or biryani.