Ingredients

For Marination

• 500g mutton (goat or lamb), cut into pieces

• 1 cup yogurt (curd)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp ginger-garlic paste
• Salt to taste

For the Curry:

• 3 tbsp oil or ghee
• 2-3 bay leaves
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• 4-5 cloves
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp garam masala
• 1/2 cup fresh coriander leaves, chopped
• 1-2 green chilies, slit (optional)
• 1 cup water (adjust as needed)
• Salt to taste

For Garnish:

• Fresh coriander leaves
• 1 tbsp fresh cream (optional)

Instructions:

Step 1: Marinate the Mutton

1. In a large bowl, mix the mutton pieces with yogurt, turmeric powder, red chili powder, coriander powder, garam masala, ginger-garlic paste, and salt.
2. Cover and let it marinate for at least 1-2 hours (or overnight in the fridge for best results).

Step 2: Cook the Mutton

1. Heat 1 tbsp oil or ghee in a pressure cooker or heavy-bottomed pan.
2. Add the marinated mutton and sauté for 5-7 minutes until the meat is lightly browned.
3. Add 1 cup water, cover, and pressure cook for 4-5 whistles (or until the mutton is tender). If using a pan, simmer for 45-60 minutes until the mutton is soft.

Step 3: Prepare the Masala Gravy

1. Heat the remaining oil or ghee in a separate pan.
2. Add bay leaves, cardamom, cinnamon, cloves, and cumin seeds. Sauté for 30 seconds until aromatic.
3. Add the chopped onions and sauté until golden brown.
4. Add the tomato puree and cook until the oil separates from the masala.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes.

Step 4: Combine Mutton and Masala

1. Add the cooked mutton (along with its juices) to the masala gravy. Mix well.
2. Add 1/2 cup water (adjust for desired consistency) and simmer for 10-15 minutes on low heat.
3. Add garam masala, slit green chilies, and fresh coriander leaves. Mix well.

Step 5: Garnish and Serve

1. Garnish with fresh coriander leaves and a drizzle of fresh cream (optional).
2. Serve hot with steamed rice, naan, or roti.

Tips for the Perfect Mutton Curry:

1. Marination is Key: Marinate the mutton for at least 1-2 hours (or overnight) to ensure it’s flavorful and tender.
2. Slow Cooking: If you have time, cook the mutton on low heat for a longer duration to enhance the flavors.
3. Spice Level: Adjust the amount of red chili powder and green chilies according to your spice preference.
4. Tomato Puree: Use ripe tomatoes for a tangy and rich gravy.
5. Tenderizing: If the mutton is tough, pressure cook it again for a couple more whistles.
6. Ghee vs Oil: Using ghee adds a rich flavor, but oil works fine too.
7. Resting Time: Let the curry rest for 10-15 minutes after cooking to allow the flavors to meld.