Mutton Curry Recipe

Ingredients:
– 500 grams mutton (bone-in or boneless), cut into medium-sized pieces
– 2 large onions, finely sliced
– 2 tomatoes, finely chopped
– 2 tablespoons ginger-garlic paste
– 2-3 green chilies, slit (adjust according to spice preference)
– 1/2 cup yogurt (whisked)
– 1/4 cup oil (mustard oil is preferred for an authentic flavor)
– 1 teaspoon cumin seeds
– 2-3 bay leaves
– 4-5 cloves
– 1-inch cinnamon stick
– 2-3 green cardamoms
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 2 teaspoons coriander powder
– 1 teaspoon cumin powder
– 1 teaspoon garam masala powder
– 1/2 teaspoon black pepper powder (optional)
– 1 cup water (adjust as needed)
– Fresh coriander leaves, chopped (for garnish)
– Salt to taste

Instructions:

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Instructions:
1. Marinate the Mutton:
– In a bowl, mix the mutton pieces with yogurt, turmeric powder, red chili powder, and salt. Coat the mutton well with this mixture.
– Cover and let it marinate for at least 1 hour (overnight marination gives a deeper flavor).

2. Prepare the Curry Base:
– Heat oil in a large pan or pressure cooker over medium heat. Add cumin seeds, bay leaves, cloves, cinnamon stick, and cardamoms. Sauté for a minute until aromatic.
– Add the sliced onions and sauté until they turn golden brown.
– Add the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw smell disappears.
– Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

3. Cook the Mutton:
– Add the marinated mutton pieces to the pan. Mix well and cook on medium heat, stirring occasionally, until the mutton is browned and the spices are well-coated. This should take about 10-15 minutes.
– Add coriander powder and cumin powder. Mix well.
– If using a pressure cooker, add 1 cup of water, cover the lid, and cook on medium heat for about 4-5 whistles or until the mutton is tender. If using a regular pan, add water, cover, and cook on low heat for about 45-60 minutes, or until the mutton is cooked through and tender, stirring occasionally.

4. Final Touches:
– Once the mutton is cooked, add garam masala powder and black pepper powder (if using). Stir well.
– Let the curry simmer for a few more minutes to blend the flavors. Adjust the consistency of the gravy by adding more water if needed.
– Taste and adjust salt if necessary.

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5. Garnish and Serve:
– Garnish the mutton curry with freshly chopped coriander leaves.
– Serve hot with steamed rice, jeera rice, naan, or roti.

Tips:
– For a richer flavor, you can add a few tablespoons of cream or coconut milk towards the end of cooking.
– To make the curry spicier, increase the number of green chilies or red chili powder.
– Marinating the mutton overnight will give a deeper flavor to the curry.

Enjoy your hearty and flavorful Mutton Curry!