Step-by-Step Instructions

1. 1.Heat Oil and Fry Onions

   Heat 5 large spoons of oil in a large pot on high flame. Add 5-6 medium-sized sliced onions and fry them until they turn golden brown.

2. 2.Add Whole Spices

   Once onions are browned, add 2 bay leaves, 5-6 dried red chilies, 1 large cardamom, 2 small cinnamon sticks, 1 teaspoon of shahi jeera (cumin seeds), and 4-5 green cardamom pods (just the outer shells). Mix well and continue to fry for about 1 minute.

3. 3.Add Mutton and Ginger-Garlic Paste

   Add 1 kg of washed and drained mutton to the pot. Mix it thoroughly with the fried onions and whole spices. Then, add 2 tablespoons of ginger-garlic paste and mix again.

4. 4.Add Powdered Spices

   Add salt to taste, 1/2 teaspoon of turmeric powder, 1.5 tablespoons of garam masala, and 2 tablespoons of coriander powder. Mix all the spices well with the mutton.

5. 5.Bhun Mutton until Oil Separates

   Continue to bhun (sauté) the mutton on high flame until the oil starts to separate from the mixture, approximately 5-7 minutes.

6. 6.Add Red Chili Powder and Yogurt

   Add 3 tablespoons of red chili powder and mix thoroughly. Continue to bhun for another 2-3 minutes. Then, add 200g of whisked yogurt and mix well, allowing the mutton to cook in the yogurt's natural water until the oil separates again.

7. 7.Add Roasted Spices and Kasuri Methi

   Once the oil has separated, add 1 tablespoon of roasted cumin powder and 1 tablespoon of crushed kasuri methi. Mix everything well.

8. 8.Add Water and Cook until Tender

   Add 2 to 2.5 glasses of water to the pot. Stir well, cover with a lid, and let it cook on high flame until the mutton is completely tender. Check periodically and stir to prevent sticking. This step may take around 30-40 minutes.

9. 9.Garnish and Serve

   Once the mutton is tender, add fresh chopped coriander for garnish. Cover the pot and turn off the flame, allowing the curry to rest for 5-10 minutes to let the flavors meld. Serve hot with garlic rice, jowar roti, and a fresh salad.