Mutton recipe 

this mutton recipe Serves: 4-6 | Preparation Time: 30 minutes | Cooking Time: 1.5 hours

Ingredients:

• For Marination:

  • 1 kg mutton (goat or lamb, curry cut)
  • 1 cup yogurt (curd)
  • 2 tbsp ginger-garlic paste
  • 1 tsp RHM Turmeric powder
  • 1 tsp RHM Red chili powder
  • Salt to taste

• For Curry:

  • 4 tbsp mustard oil (or any cooking oil)
  • 2 large onions, finely sliced
  • 2 tomatoes, finely chopped or pureed
  • 1 tbsp ginger-garlic paste
  • 3-4 green chilies, slit
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 4-5 black peppercorns
  • 2-3 cloves
  • 1-inch cinnamon stick
  • 2-3 cardamom pods
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 tbsp red chili powder (adjust to taste)
  • 1 tbsp RHM Garam masala
  • 1 tsp RHM Meat masala (optional)
  • Fresh coriander leaves for garnish
  • Salt to taste

Instructions:

Step 1: Marinate the Mutton

1. In a large bowl, mix the yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
2. Add the mutton pieces and coat them well with the marinade.
3. Cover and let it marinate for at least 1 hour (overnight for best results).

Step 2: Prepare the Curry

1. Heat mustard oil in a heavy-bottomed pan or pressure cooker until it starts smoking slightly (this removes the raw mustard oil smell).
2. Lower the heat, and add cumin seeds, bay leaf, peppercorns, cloves, cinnamon, and cardamom. Sauté for a few seconds.
3. Add the sliced onions and fry until golden brown. This step is crucial for the dhaba-style flavor.
4. Add ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears.
5. Add chopped or pureed tomatoes and cook until the oil separates from the masala.

Step 3: Cook the Mutton

1. Add coriander powder, cumin powder, red chili powder, and meat masala. Stir well.
2. Add the marinated mutton to the pan and mix it with the masala. Cook on medium heat for about 10 minutes, stirring occasionally.
3. Add water as needed for the curry (about 2-3 cups, depending on your desired consistency).

Step 4: Simmer or Pressure Cook

• Simmering Method: Cover and cook on low heat for 1.5-2 hours, stirring occasionally, until the mutton is tender.
• Pressure Cooker Method: Pressure cook on medium heat for 4-5 whistles. Allow the pressure to release naturally.

Step 5: Final Touch

1. Once the mutton is cooked, check for salt and spice levels. Add garam masala and mix well.
2. Garnish with fresh coriander leaves.

Step 6: Serve

Serve hot with tandoori roti, naan, or steamed rice for an authentic dhaba experience.