Mutton Curry

Ingredients:

• CORIANDER SEEDS 1.5 TBSP
• CUMIN SEEDS 1.5 TBSP
• BLACK PEPPER CORNS 2 TSP
• CLOVES 2 TSP
• GREEN CARDAMOM 20-22 NOS.
• BLACK CARDAMOM 10-12 nos.
• FENNEL SEEDS 1 TBSP
• MACE 2 NOS.
• STONE FLOWER 2 GRAMS
• FOX NUTS 10-12 NOS.
• WHOLE RED CHILLIES 7-8 NOS
• POPPY SEEDS 1 TBSP
• KASURI METHI 2 TBSP
• NUTMEG 1/2 NOS. (GRATED)
• SALT A LARGE PINCH

Marination

Ingredients:

• FRESH CORIANDER 3/4 CUP
• GARLIC 30-35 CLOVES
• GREEN CHILLIES 6-7 NOS.
• GINGER 2 INCH
• DRY COCONUT 1/4
• WATER AS REQUIRED
• MUTTON 2 KG
• SALT 1 TBSP
• TURMERIC POWDER 1/2 TSP
• VAATAN 1/2 QUANTITY
• CURD 300 GRAMS (WHISKED)
• Cooking the curry

Ingredients:

• OIL 6-7 TBSP
• WHOLE SPICES
• CUMIN SEEDS 1.5 TSP
• GREEN CARDAMOM 4 NOS.
• BLACK CARDAMOM 2 NOS.
• CINNAMON 2 INCH
• BAY LEAF 2 NOS.
• ONION 700 GRAMS / 10-12 NOS. MEDIUM SIZED (CHOPPED)
• VATAN REMAINING HALF QUANTITY
• POWDERED SPICES
• TURMERIC POWDER 1/2 TSP
• SPICY RED CHILLI 2 TBSP
• KASHMIRI RED CHILLI POWDER 2 TBSP
• CORIANDER POWDER 2 TBSP
• GARAM MASALA 1 TBSP
• CUMIN POWDER 2 TBSP
• HOT WATER 100-150 ML
• GHEE 3-4 TBSP
• GARAM MASALA A PINCH
• KASURI METHI 1 TSP
• FRESH CORIANDER AS REQUIRED (CHOPPED)
• LEMON JUICE 1 TSP

Method:

1. Set a handi on high flame & let it heat well, then add the oil into it & let the oil heat nicely as well.
2. Further add all the whole spices & the chopped onions, stir well & cook over medium flame until the onions turn golden brown, keep stirring at regular intervals so that the onions don’t burn.
3. Once the onions turn golden brown add the remaining half quantity of the prepared vaatan, stir well & cook the vaatan for 3-4 minutes.
4. After cooking the vaatan for 3-4 minutes, lower the flame & add all the powdered spices, stir & immediately add hot water & cook until the oil separates.
5. Once the oil separates, add the marinated mutton & stir it well, you’ll have to cook the mutton over high flame for 10-15 minutes, you’ll need to keep stirring the mutton at regular intervals.
6. After cooking it for 10-15 minutes over high flame, cover the handi with a parat & pour water over it.
7. Now lower the flame & continue to cook the mutton for an hour or until the mutton is completely cooked.
8. Once the water over the parat heats up, discard it & replace it with fresh water, the water will take upto 15-20 minutes so heat up so you will have to repeat this process 2-3 times until the mutton is fully cooked.
9. You can also cook the mutton in a pressure cooker at this stage but cooking it over low flame gives better results.
10. The mutton will release a lot of moisture so make sure that you don’t add any additional water, also make a point that you don’t keep opening the lid very frequently or else the steam will keep escaping & the mutton will take longer time to cook.
11. Once you have cooked the mutton completely, you’ll notice that a beautiful semi-thick gravy will have formed in the handi without addition of water, if you want the gravy to be thinner you can add hot water as required to adjust the consistency as per your liking.
12. Now heat a pan & add ghee into it, once the ghee heats up add the garam masala & kasuri methi to the ghee & stir it well.
13. Pour the ghee over the mutton & add fresh coriander & lemon juice, stir it really well & finally add a small handful of fresh coriander.
14. Your mutton curry is ready, serve it hot with tandoori rotis, rice bhaakri & rice.