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Instructions:
1. Marinate the Mutton:
– In a bowl, mix the mutton pieces with yogurt, turmeric powder, red chili powder, and salt. Coat the mutton well with this mixture.
– Cover and let it marinate for at least 1 hour (overnight marination gives a deeper flavor).
2. Prepare the Curry Base:
– Heat oil in a large pan or pressure cooker over medium heat. Add cumin seeds, bay leaves, cloves, cinnamon stick, and cardamoms. Sauté for a minute until aromatic.
– Add the sliced onions and sauté until they turn golden brown.
– Add the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw smell disappears.
– Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
3. Cook the Mutton:
– Add the marinated mutton pieces to the pan. Mix well and cook on medium heat, stirring occasionally, until the mutton is browned and the spices are well-coated. This should take about 10-15 minutes.
– Add coriander powder and cumin powder. Mix well.
– If using a pressure cooker, add 1 cup of water, cover the lid, and cook on medium heat for about 4-5 whistles or until the mutton is tender. If using a regular pan, add water, cover, and cook on low heat for about 45-60 minutes, or until the mutton is cooked through and tender, stirring occasionally.
4. Final Touches:
– Once the mutton is cooked, add garam masala powder and black pepper powder (if using). Stir well.
– Let the curry simmer for a few more minutes to blend the flavors. Adjust the consistency of the gravy by adding more water if needed.
– Taste and adjust salt if necessary.
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
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