Muslim Mutton Curry
How to make Garam Masala
How to make Ghee
- 750gms Mutton with bones
- 400gms Yogurt
- 200gms Tomatoes
- 200gms Onion
- 3 green chillies
- 2tbsp Ginger-Garlic Paste
- 2 Lime
- 1.5-2 tbsp Kashmiri Red Chilli Powder
- 1.5 tsp Garam Masala Powder
- 1 tsp turmeric powder
- 5-6 Peppercorns
- 1-2 Bay leaves
- 3-4 Cardamom
- 1 inch cinnamon stick
- 3-4 cloves
- 5-6 tbsp Ghee
- Salt to taste
- A big handful of chopped coriander
- A handful of mint leaves
- Wash the Mutton nicely twice & drain out all the excess water & keep it ready for marination.
- Finely slice the onions, apply some salt & leave it aside for 10mins. After 10mins, squeeze out the excess water & deep fry them till golden brown. Remove on absorbent paper & keep aside
- Chop the tomatoes into small pieces; remove the juice of two lemons & keep aside
- Whisk yogurt till there are no lumps & add the chilli powder, turmeric powder, garam masala powder & salt. Add the chopped tomatoes, ginger garlic paste, lime juice & crushed fried onions. Check for seasoning
- Add the mutton pieces & mix with hands or with a spatula. Keep in the refrigerator for an overnight marination.
- The next morning, remove the mutton from the fridge & bring it to room temperature
- Heat ghee in a heavy bottom pan on a medium flame & add the bay leaves, peppercorns, cinnamon, cloves & cardamom & let it splutter for a minute. Pour the marinated mutton along with the marination in the pan & bring it a boil.
- Once it comes to a boil, let it simmer on a low flame covered for around 1-1.5 hours stirring at intervals till the mutton is tender & falling off the bone
- Check for seasonings & once the mutton is completely cooked & tender; garnish with chopped coriander & mint leaves.
- Serve hot with khaboos or soft butter pav or some steamed rice & onion salad
My Tip: Do not rush the process, slow cooking this dish lends a lovely taste & texture to the meat & body of the curry.