Mutton Curry

🛒 Ingredients

• Mutton (bone-in, shoulder/leg) 188 g · 469 kcal
• Onions 75 g · 30 kcal
• Tomatoes 63 g · 11 kcal
• Ginger-garlic paste 8 g · 6 kcal
• Green chilies 3 g · 1 kcal
• Vegetable oil 13 g · 113 kcal
• Water 125 g · 0 kcal
• Fresh cilantro (coriander leaves) 3 g · 1 kcal
• Bay leaf 1 g · 0 kcal
• Cinnamon stick 1 g · 1 kcal
• Green cardamom pods 1 g · 1 kcal
• Cloves 1 g · 0 kcal
• Coriander powder 4 g · 11 kcal
• Cumin powder 2 g · 5 kcal
• Turmeric powder 1 g · 3 kcal
• Red chili powder 1 g · 4 kcal
• Garam Masala 1 g · 4 kcal

👨‍🍳 Instructions

1. Marinate the mutton pieces with half of the ginger-garlic paste, a pinch of turmeric, and a teaspoon of red chili powder. Mix well and let it rest for at least 30 minutes, or ideally several hours in the refrigerator.
2. Heat vegetable oil in a heavy-bottomed pot or pressure cooker over medium-high heat. Add bay leaf, cinnamon stick, green cardamom pods, and cloves; sauté until fragrant, about 30-60 seconds.
3. Add the sliced onions to the pot and cook, stirring occasionally, until they turn deeply golden brown, which may take 15-20 minutes. This step is crucial for the curry's rich color and depth of flavor.
4. Stir in the remaining ginger-garlic paste and green chilies. Cook for another 2-3 minutes until the raw smell of ginger and garlic disappears.
5. Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture, mashing them occasionally with the back of your spoon.
6. Lower the heat and add coriander powder, cumin powder, and the remaining red chili powder. Cook for 2-3 minutes, stirring constantly and adding a splash of water if needed to prevent burning.
7. Add the marinated mutton to the pot, increase the heat to medium-high, and sear the meat for 5-7 minutes, ensuring it's well coated with the spice mixture and starts to brown.
8. Pour in hot water or broth, enough to mostly cover the meat. Add salt to taste, bring the curry to a boil, then reduce the heat to low.
9. Cover the pot and simmer for 60-90 minutes, or pressure cook for 20-25 minutes after the first whistle, until the mutton is tender. If simmering, stir occasionally and add more water if the gravy becomes too thick.
10. Stir in the garam masala and cook for another 5 minutes to allow the flavors to meld. Garnish generously with fresh cilantro leaves before serving.