Lahori Mutton Curry

Step 1: Prepare Mutton

Wash 1 kg mutton thoroughly. Add salt and mix well, ensuring all pieces are coated. Let it marinate for 15-20 minutes.

Step 2: Sauté Whole Spices

In a kadhai (wok), heat 2 large spoons of oil. Add black pepper, whole cumin, javitri, green cardamom, cloves, and cinnamon sticks. Sauté for about 1 minute until fragrant.

Step 3: Cook Ginger-Garlic and Tomatoes

Add 2 large spoons of ginger-garlic paste to the sautéed spices. Mix well and cook for 1-2 minutes. Then add 4 large chopped tomatoes and 5 slit green chilies. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Step 4: Prepare Tomato-Spice Paste

Once the tomatoes are soft, remove the mixture from the kadhai. Let it cool down completely, then transfer it to a mixer jar and grind it into a smooth paste.

Step 5: Brown Onions

In the same kadhai, add 2-3 bay leaves. Add 4 large sliced onions and about 2 large spoons of oil. Fry the onions for about 5-7 minutes until they turn light brown. Do not over-brown them to avoid darkening the curry.

Step 6: Sear Mutton

Add the salt-marinated mutton to the browned onions. Mix well and cook for about 5 minutes, stirring continuously, until the mutton changes color from pink to light brown.

Step 7: Add Powdered Spices

Add turmeric powder, coriander powder, cumin powder, spicy red chili powder, Kashmiri red chili powder, and salt (be careful with the amount as mutton was pre-salted). Mix well and roast the mutton with the spices for another 10 minutes, stirring continuously, until the oil starts to separate.

Step 8: Pressure Cook Mutton

Transfer the roasted mutton and spices to a pressure cooker. Add 1 glass of hot water.

Step 9: Add Ground Paste and Cook

Add the previously ground tomato-spice paste to the pressure cooker. Mix everything thoroughly. Close the pressure cooker lid. Cook on high flame until the first whistle. Then reduce the flame to low and cook for 15-20 minutes until the mutton is tender.

Step 10: Finish and Garnish

Once the mutton is cooked and the pressure is released, transfer the curry back to a pot (or keep in the cooker). Add 2 large spoons of ghee (optional) and simmer for 2 minutes. Garnish with fresh chopped coriander leaves.

Step 11: Serve Lahori Mutton Curry

Serve the hot Lahori Mutton Curry with naan, roti, or rice.

• Ensure onions are not over-browned to prevent the curry from turning dark.

• Adjust salt carefully, as mutton is pre-salted.

• Use hot water when pressure cooking to maintain temperature and aid cooking.

• Adding ghee at the end is optional but enhances the flavor.