★Ingredients
- 2 large onions, thinly sliced
- 500 gm mutton, cut into pieces
- 2 tomatoes, finely chopped
- 3-4 green chillies, thinly sliced
- 2 tbsp ginger garlic paste
- 2 tbsp oil (you can use Emami Healthy & Tasty Ultra Lite Refined Soybean Oil)
- 1 tsp cumin seeds
- 1 cup yogurt, beaten
- 2 bay leaves
- 2-3 green cardamom pods
- 4-5 cloves
- 1 inch cinnamon stick
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tbsp coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
★Instructions
- Marinate the Mutton*
- In a bowl, mix the mutton pieces with the beaten yogurt, turmeric powder, red chilli powder, and salt. Let it marinate for at least 30 minutes.
- Prepare the Masala Base*
- Heat the oil in a large pot over medium heat.
- Add the cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick. Sauté until they release their aroma.
- Add the sliced onions and cook until they turn golden brown.
- Add the ginger garlic paste and sliced green chillies. Cook for 2-3 minutes until the raw smell disappears.
- Cook the Tomatoes*
- Add the chopped tomatoes to the pot. Cook until they turn soft and the oil starts to separate from the masala.
- Add the Spices*
- Mix in the coriander powder and cook for another minute.
- Cook the Mutton*
- Add the marinated mutton along with the marinade to the pot. Stir well to coat the mutton pieces with the masala.
- Cook for 10-15 minutes on medium heat, stirring occasionally, until the mutton starts to brown.
- Simmer the Curry*
- Add enough water to cover the mutton. Bring it to a boil, then reduce the heat to low.
- Cover the pot and let the curry simmer for 45 minutes to 1 hour, or until the mutton is tender and cooked through.
- Finish the Curry*
- Once the mutton is cooked, stir in the garam masala powder and cook for another 5 minutes.
- Adjust the seasoning with salt if needed.
- Garnish and Serve*
- Garnish the mutton curry with fresh coriander leaves.
- Serve hot with rice, naan, or roti.
Enjoy!