Prep time: 20 mins | Cook time: 50 mins | Servings: 4–6

Ingredients

For the Meat & Marinade:

• 800g mutton (goat or lamb, bone-in pieces), rinsed and patted dry

• 1/2 cup plain yogurt (whisked)

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp red chili powder (or Kashmiri chili powder for color)

• 1 tsp salt

Whole Spices (Tadka):

• 3 tbsp ghee or mustard oil

• 2 bay leaves

• 1 black cardamom pod

• 3 green cardamom pods

• 4 cloves

• 1-inch cinnamon stick

• 1 tsp cumin seeds

Curry Base:

• 3 large onions, finely sliced

• 1 tbsp ginger-garlic paste

• 2 large tomatoes, pureed or finely chopped

• 1 tbsp coriander powder

• 1 tsp cumin powder

• 1 tsp Garam Masala

• Fresh cilantro (coriander leaves), chopped for garnish

• Salt to taste

Instructions

1. Marinate the Mutton: Combine the mutton, yogurt, ginger-garlic paste, turmeric, red chili powder, and salt in a bowl. Mix thoroughly and allow it to marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

2. Sauté the Whole Spices: Heat ghee or mustard oil in a heavy-bottomed pot or pressure cooker over medium heat. Add the whole spices (bay leaves, cardamom, cloves, cinnamon stick, cumin seeds) and sizzle for 30 seconds until fragrant.

3. Brown the Onions: Add the sliced onions to the pot. Sauté slowly on medium heat until deep golden brown (about 12–15 minutes). Tip: Deeply browned onions are the secret to a rich, dark gravy.

4. Build the Spice Base: Stir in the remaining tablespoon of ginger-garlic paste and sauté for 1 minute. Add the coriander powder, cumin powder, and pureed tomatoes. Cook until the oil begins to separate from the spice mixture.

5. Sear the Mutton: Add the marinated mutton along with all marinade juices into the pot. Turn the heat to high and sear the meat, stirring continuously for 8–10 minutes until browned and the liquid reduces.

6. Slow Cook / Pressure Cook:

   • Stovetop (Slow Cook): Pour in 1.5 to 2 cups of warm water, cover with a tight lid, reduce heat to low, and simmer for 45–60 minutes until the mutton is tender.

   • Pressure Cooker: Add 1 cup of warm water, seal the lid, and pressure cook on medium heat for 4–5 whistles (or 15–18 minutes on high pressure). Allow pressure to release naturally.

7. Finish & Garnish: Uncover, stir in the Garam Masala, and let the curry simmer uncovered for 3–5 minutes until the sauce reaches your preferred thickness.

8. Serve: Garnish generously with fresh cilantro and serve hot alongside garlic naan, buttered roti, or steamed Basmati rice.