1. Marinate the Mutton
In a large mixing bowl, combine the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
Mix well, ensuring all the mutton pieces are coated evenly.
Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.
2. Prepare the Curry Base
Heat mustard oil in a heavy-bottomed pot or pressure cooker over medium heat until it starts to smoke slightly, then lower the heat.
Add cumin seeds, bay leaf, cloves, cardamoms, and cinnamon stick. Sauté for a minute until they release their aroma.
Add the chopped onions and cook until golden brown, stirring frequently.
Stir in the ginger-garlic paste and sauté until the raw smell disappears.
3. Cook the Tomatoes and Spices
Add the chopped tomatoes and green chilies to the pot. Cook until the tomatoes turn soft and the oil starts separating from the masala.
Mix in the coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Cook the spices for 3-4 minutes, stirring occasionally.
4. Add the Marinated Mutton
Add the marinated mutton to the pot and sauté on medium heat for 10-15 minutes, allowing the meat to brown slightly and absorb the spices.
Keep stirring occasionally to prevent the masala from sticking to the bottom of the pot.
5. Slow Cook the Mutton
Add 2 cups of water, stirring well to combine. If using a pressure cooker, cover with the lid and cook for 5-6 whistles on medium heat, then let the pressure release naturally.
If cooking in a regular pot, cover with a lid and cook on low heat for 1.5 to 2 hours, stirring occasionally. Cook until the mutton is tender and the gravy has thickened to your liking.
6. Finish with Garam Masala and Coriander
Once the mutton is fully cooked and tender, add garam masala powder and stir well.
Garnish with fresh coriander leaves before serving.
7. Serve and Enjoy
Serve the mutton curry hot with steamed basmati rice, naan, chapati, or any flatbread of your choice.
Tips for Success
1. Marinate for Better Flavor:
Marinating the mutton for a longer time (preferably overnight) helps tenderize the meat and infuse it with flavors.
2. Use Bone-In Mutton:
Using bone-in pieces adds richness to the curry as the bones release flavor into the gravy.
3. Adjust the Spice Level:
If you prefer a milder curry, reduce the amount of red chili powder and green chilies. You can always add more later if needed.
4. Low and Slow Cooking:
Slow-cooking the mutton enhances the depth of flavors. Be patient and let the mutton cook until it is melt-in-the-mouth tender.
Conclusion
This authentic mutton curry is a feast for the senses. The rich gravy, infused with traditional spices and aromatic herbs, paired with tender mutton, makes this dish a true crowd-pleaser. Whether you’re cooking for a special occasion or simply craving a comforting meal, this mutton curry will satisfy your appetite and warm your soul. Dive in with your favorite side, and enjoy a taste of classic Indian cuisine!
