Aromatic and Delicious Mutton Curry Recipe

Mutton curry, also known as mutton masala, is a hearty and flavourful dish originating from the Indian subcontinent. The tender mutton pieces are simmered in a rich and aromatic gravy, bursting with warm spices and vibrant chilies. This recipe will guide you through the process of creating this delicious curry, perfect for a comforting meal with rice or naan.

Ingredients:

• For the Mutton:

• 1 kg mutton/lamb (bone-in, cut into medium pieces)
• 1 teaspoon turmeric powder
• 1 tablespoon salt (divided)
• 1 tablespoon yogurt/curd
• 1 tablespoon ginger-garlic paste

• For the Gravy:

• 4 tablespoons vegetable oil
• 1 teaspoon fennel seeds
• 1 bay leaf
• 1-inch cinnamon stick
• 3-4 cardamom pods
• 3-4 cloves
• 2 green chilies (slit lengthwise)
• 3 large onions (finely chopped)
• 5 large tomatoes (finely chopped or pureed)
• 1 tablespoon coriander powder
• 4 tablespoons meat masala (or substitute with garam masala)
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• Optional: 2 potatoes (quartered)
• Optional: 1/2 teaspoon garam masala
• Optional: 1 tablespoon kasuri methi (dried fenugreek leaves, crushed)
• Fresh ginger (julienned, for garnish)

Instructions:

1. Marinate the Mutton: In a large bowl, combine the mutton pieces with turmeric powder, half of the salt, yogurt,and ginger-garlic paste. Mix well, ensuring all the pieces are coated. Cover the bowl and marinate for at least 30 minutes, or preferably overnight in the refrigerator for deeper flavor.

2. Prepare the Gravy: Heat oil in a pressure cooker (or a heavy-bottomed pot) over medium heat. Add fennel seeds,bay leaf, cinnamon stick, cardamom pods, and cloves. Let them splutter for a few seconds until fragrant.

3. Sauté the Onions: Add the chopped onions and green chilies to the pot. Sauté for 10-12 minutes, stirring occasionally, until the onions turn golden brown and become translucent. This step is called "bhuno" and helps develop the base flavor of the curry.

4. Incorporate the Tomatoes: Add the chopped or pureed tomatoes to the pot. Cook for 5 minutes, stirring frequently, until the tomatoes soften and release their juices.

5. Spice Up the Curry: Now, add coriander powder, meat masala, red chili powder (adjust according to your spice preference), and the remaining salt. Stir well and cook for another minute, allowing the spices to bloom and release their aroma.

6. Cook the Mutton: Add the marinated mutton pieces along with any leftover marinade to the pot. Stir gently to combine with the gravy. Sauté for a few minutes until the mutton is lightly browned.

7. Pressure Cook or Simmer: Add enough water (around 2 cups) to almost cover the mutton pieces. If using a pressure cooker, close the lid securely and cook for 3-4 whistles on medium heat. Alternatively, if using a pot, bring the curry to a boil, then reduce heat, cover the pot, and simmer for 1-1.5 hours, or until the mutton is tender and falls off the bone.

8. Finishing Touches: Once the mutton is cooked, check the consistency of the gravy. If it appears too thin, simmer uncovered for a few minutes to allow it to thicken slightly. For a richer texture, you can mash a boiled potato into the gravy.

9. Serve and Enjoy: Turn off the heat and stir in the optional garam masala and kasuri methi (crushed fenugreek leaves) for an extra layer of flavor. Garnish with fresh julienned ginger and serve hot with rice or naan.

Tips:

• For a deeper marinade flavor, add a few cloves or a small piece of mace to the yogurt mixture.
• You can adjust the amount of red chili powder to suit your spice preference.
• If using boneless mutton, the cooking time may be reduced.
• Leftover mutton curry tastes even better the next day, as the flavors have a chance to further develop.

This recipe provides a basic framework for making a delicious mutton curry. Feel free to experiment with different spices and ingredients to personalize it to your taste. Enjoy this flavorful and comforting dish!