Mutton Masala

Ingredient Set A – To be dry roasted and ground

• Black cardamom – 2
• Green cardamom – 5
• Clove – 4
• Black pepper – 1 tsp
• Black cumin seeds (Shahi Jeera) – 1 tsp
• Cumin seeds – 1 tsp
• Whole coriander – 2 tbsp
• Nug meg – a small piece
• Mace – 1 full
• Dried bay leaf – 2
• Cinnamon – 1.5” piece
• Poppy seeds – 2 tbsp

Dry roast the above ingredients without any oil until the aroma is released. Cool and then grind them into a fine powder.

Ingredient Set B

• Vegetable oil – 4 tbsp
• Finely sliced onion – 4 large numbers
• Finely chopped red tomato – 3 large numbers
• Curd – 1 cup (curd should not be sour)
• Water – 2 cups or as required
• Green chilly slit lengthwise – 2
• Kashmiri red chilly paste – 3 tbsp (You can substitute with 3 tbsp of Kashmiri red chilly powder mixed with a little water)
• Ginger garlic paste – 2 tbsp
• Chopped mint leaves – 2 tbsp
• Chopped coriander leaves – 2 tbsp
• Salt as required.
• Mutton cubes with bone – 1 kg

Method

• Heat a large skillet or kadai and add the oil
• Add the sliced onions and sauté them until they are translucent and begin to turn golden brown
• Add the washed and drained mutton cubes to the onions and over medium high heat sear them in the oil – cook them this way for about 10 minutes turning them around after every minute or so.
• Move the mutton pieces and onion to the sides of the skillet and add the ginger garlic paste into the oil at the center. Sauté the ginger garlic paste for about a minute in the oil. And then mix the ginger garlic paste with the mutton pieces and continue cooking for another 5 minutes.
• Add the red chilly paste and then cover and continue cooking for another 5 minutes.
• Add salt as per taste at this stage.
• Now add the garam masala powder prepared earlier (Ingredient set A)
• Now add the chopped tomatoes and then cover and cook for another 10 minutes or until the tomatoes are fully cooked and have become mushy and the oil is separated from the masala
• Add the curd, chopped mint and coriander leaves and cover and cook for another 5 minutes
• Add sufficient boiling water and then cover and cook over low flame for another 25 – 30 minutes or until the mutton pieces are tender and the gravy has the desired thickness.
• Adjust salt as required.
• Serve hot garnished with chopped coriander leaves along with rice or naan/roti. The dish would have a rich dark red color and velvety gravy.

I have not added any garnish since the curry looked so beautiful without any garnish.