Mutton Curry

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 4-6

Ingredients: 

• 1 kg mutton ( I used goat meat ) 

• 3 large red onions- ground

• 1 cup tomato purée 

• 2 tablespoon tomato paste 

• 2/3 heaped tablespoons ginger & garlic paste

• 1/2 cup yogurt-whisked

• 1 tablespoon coriander seeds, freshly ground

• 1 tablespoon turmeric

• 1 tablespoon degi mirch (or paprika)

• Salt to taste

• 1 tablespoons ground green chilies

• 2 moti ilaichi (black cardamom)

• 3 choti ilaichi (green cardamom)

• 3/4 cloves 

• 1 cinnamon stick

• 1 blade of mace

• 1 tablespoons jeera (cumin seeds)

• 1-2 bay leaves 

• 1 cup ghee 

• 4 cups hot water

Instructions:

1. Heat the ghee and add the ground onion paste. Cook the onions on low heat for 25/30 minutes. The slower you cook, the more they will caramelize and give a great flavor. 

2. Add the ginger garlic paste and cook for another 5/7 minutes. Add a little hot water if it sticks. 

3. Add the green chilies, tomato paste and purée and keep roasting on low heat until the masala leaves ghee on the sides. 

4. Add the salt, turmeric, mirch and the coriander seeds and roast for a few more minutes. 

5. Now add the washed & drained mutton and keep stirring and roasting for an hour adding a little hot water if it starts to stick. 

6. Add the yogurt and cook for a few more minutes.

7. Now add hot water and bay leaves and let cook on low heat until tender. You can pressure cook at this stage for quicker results.

8. Now dry grind the rest of the spices- ilaichi, cloves, mace, cinnamon and jeera and add to the cooked mutton. Let simmer for another 10/15 minutes. Add more hot water to get the right consistency in the gravy. 

9. Add freshly chopped coriander. Check seasonings and serve hot with rice or rumali roti ! 

Tip: the longer you roast the masala and the mutton, the more delicious the gravy. I tend to cook the masala for an hour or so and the mutton for another hour. Trust me, It’s worth all the hard work !