★Ingredients
1 kg mutton, cut into pieces
2 large onions, finely chopped
2 tomatoes, finely chopped
1 cup yogurt
2-3 green chilies, slit
2 tablespoons ginger-garlic paste
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon garam masala powder
4-5 cloves
4-5 green cardamoms
1-2 black cardamoms
1-inch cinnamon stick
2 bay leaves
Fresh coriander leaves, chopped
Salt to taste
4 tablespoons oil or ghee
2 cups water
Meat broth with frozen vegetables
★Instructions
- Marinate the Mutton:
- In a bowl, mix mutton pieces with yogurt, half of the ginger-garlic paste, turmeric powder, and salt. Let it marinate for at least 1 hour, preferably overnight.
- Cook the Spices:
- Heat oil or ghee in a large pot or pressure cooker. Add cloves, green cardamoms, black cardamoms, cinnamon stick, and bay leaves. Sauté until they release their aroma.
- Sauté Onions:
- Add the chopped onions and sauté until golden brown. This step is crucial as it adds depth to the curry.
- Add Ginger-Garlic Paste:
- Add the remaining ginger-garlic paste and green chilies. Cook for a few minutes until the raw smell disappears.
- Add Tomatoes:
- Add the chopped tomatoes and cook until they turn soft and the oil separates from the mixture.
- Spice It Up:
- Add red chili powder, coriander powder, and cumin powder. Mix well and cook for a couple of minutes.
- Cook the Mutton:
- Add the marinated mutton pieces to the pot. Cook on medium-high heat, stirring occasionally, until the mutton is browned and well-coated with the masala.
- Simmer:
- Add water and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1-1.5 hours, or until the mutton is tender. If using a pressure cooker, cook for about 6-8 whistles.
- Finish with Garam Masala:
- Once the mutton is cooked and the curry has thickened to your desired consistency, add garam masala powder. Stir well.
- Garnish:
- Garnish with chopped fresh coriander leaves.
- Serve:
- Serve hot with rice, roti, or naan.
Enjoy!