Kayastha Style Mutton Curry (Chulha Kitchen Special)

Step 1: Prepare the Base

Heat cooking oil in a large pot over a wood fire. Add the finely chopped onions and sauté until they turn deep golden brown. Then, add the whole spices (bay leaves, cinnamon sticks, cloves, black peppercorns, star anise, dried red chilies) and continue to sauté for 2-3 minutes until fragrant.

Step 2: Add Ginger-Garlic and Green Chili Paste

Once the onions are well browned and spices are fragrant, add the ginger-garlic paste and green chili paste. Sauté for 5-7 minutes, stirring continuously, until the raw smell of ginger and garlic disappears.

Step 3: Brown the Mutton

Add the cleaned mutton pieces to the pot. Cook the mutton for 15-20 minutes, stirring occasionally, until it changes color and releases some of its juices.

Step 4: Add Ground Spices and Salt

Add turmeric powder, coriander powder, and red chili powder to the mutton. Mix thoroughly to coat all the pieces. Cook for 10-15 minutes until the spices are well roasted and the oil starts to separate from the mixture. Then, add salt to taste and mix well.

Step 5: Incorporate Tomato and Fenugreek

Pour in the tomato puree and mix it into the mutton and spice mixture. Cook for another 10-15 minutes until the tomato is well incorporated and the gravy thickens. Sprinkle dried fenugreek leaves (Kasuri Methi) over the curry and stir.

Step 6: Add Curd and Simmer

Add curd (yogurt) to the pot and mix gently. Continue to cook for 5-7 minutes. Finally, add water as needed to achieve your desired gravy consistency. Bring the curry to a boil, then reduce the heat and let it simmer, covered, for 60-90 minutes or until the mutton is fork-tender.

• Cooking over a wood fire imparts a unique smoky flavor to the mutton.

• Ensure onions are deeply browned for a rich color and flavor in the gravy.

• Adjust green chili and red chili powder according to your preferred spice level.

• For a thicker gravy, reduce the amount of water added.

• Add a pinch of garam masala at the end for an extra aromatic boost.