Here’s a delicious Mutton Curry (Mutton Masala Gravy) recipe with tips to make it flavorful and tender. This recipe is rich, aromatic, and perfect for serving with rice, naan, or roti

Ingredients (Serves 4-5)

 For Marination

– 500g mutton (goat or lamb), cut into pieces
– 1 cup plain yogurt
– 1 tbsp ginger-garlic paste
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp coriander powder
– 1 tsp cumin powder
– Salt to taste

 For the Curry:

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

For Garnish:
– Fresh coriander leaves, chopped

Instructions

 Step 1: Marinate the Mutton
1. In a large bowl, mix the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, 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 oil or ghee in a pressure cooker or heavy-bottomed pot.
2. Add bay leaves, cardamom, cinnamon, and cloves. Sauté for 30 seconds until aromatic.
3. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
5. Add the marinated mutton and cook on medium heat for 5-7 minutes, stirring occasionally.
6. Add tomato puree, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
7. Cook until the oil separates from the masala (about 8-10 minutes).
8. Add 1 cup water, cover, and pressure cook for 4-5 whistles (or until the mutton is tender). If using a pot, simmer for 1-1.5 hours, adding water as needed.

Step 3: Final Touches

1. Once the mutton is cooked, open the cooker and simmer the curry to thicken the gravy if needed.
2. Add garam masala, chopped coriander leaves, mint leaves (if using), and slit green chilies. Mix well.
3. Adjust salt and spice levels to taste.
4. Simmer for 5 minutes, then turn off the heat.

 Step 4: Serve

1. Garnish with fresh coriander leaves.
2. Serve hot with steamed rice, naan, or roti.

Tips for Perfect Mutton Curry
1. Marination is Key: Marinate the mutton for at least 1-2 hours (or overnight) to ensure it’s tender and flavorful.
2. Slow Cooking: If you have time, cook the mutton on low heat for a longer duration to enhance the flavors and tenderness.

3. Balanced Spices: Adjust the spice levels (chili powder, garam masala) according to your preference.
4. Tomato Puree: Use ripe tomatoes for a tangy and rich gravy. You can also add a teaspoon of sugar to balance the acidity.
5. Ghee vs. Oil**: Using ghee adds a rich, authentic flavor, but oil works fine too.
6. Gravy Consistency: Add water as needed to achieve your desired gravy consistency. Simmer to thicken if required.
7. Fresh Herbs**: Adding fresh coriander and mint leaves enhances the aroma and taste.