Mutton Curry – Assamese Style

Step 1: Prepare Onions and Dry Roast Spices

Slice one large onion. In a pan, dry roast the whole spices: 4-5 dry red chilies, 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp fennel seeds, 2-3 small cinnamon sticks, 4-5 green cardamom pods, 1-2 star anise, 5-6 cloves, 2-3 bay leaves, 1/2 tsp nigella seeds, and 1/2 tsp white poppy seeds. Roast until fragrant, about 3-5 minutes, then grind them into a fine powder.

Step 2: Marinate the Mutton

In a large bowl, combine 500-750g mutton pieces, the ground dry roasted spices, 1/2 cup fried onions, salt to taste, 1 tsp turmeric powder, and 2 tbsp mustard oil. Mix thoroughly with your hands to ensure all pieces are well coated. Let it marinate for at least 30 minutes.

Step 3: Fry Mutton with Onions

Heat some oil in a large wok or kadai. Add the remaining sliced onions and sauté until translucent. Add the marinated mutton to the pan and fry for approximately 15 minutes, stirring occasionally, until the mutton starts to brown and release its juices. Cover the pan and let it cook on medium heat.

Step 4: Prepare Ginger-Garlic and Herb Paste

While the mutton is frying, crush 1 whole garlic bulb and a 1-inch piece of ginger using a mortar and pestle. Separately, chop and grind a handful of mandhania (long coriander) and a handful of curry leaves (norosingho paat) into a paste using a stone grinder or a small blender.

Step 5: Add Vegetables and Aromatics

After 15 minutes of frying, add 2 medium quartered potatoes to the mutton in the pan. Mix well. Then add the crushed ginger-garlic paste and 2 medium chopped tomatoes. Continue to fry for another 5-7 minutes, ensuring all ingredients are well combined and the tomatoes soften.

Step 6: Pressure Cook the Mutton Curry

Transfer the entire mixture from the wok to a pressure cooker. Add additional salt if needed, 1 tsp red chili powder (Kashmiri Mirch), 1 tbsp mutton masala powder, the prepared mandhania and curry leaves paste, 1/2 tsp black pepper powder, and 1 tbsp ghee. Mix everything thoroughly. Pour in 1-1.5 cups of water, ensuring the mutton is partially submerged. Close the pressure cooker lid and cook for 3-4 whistles on medium-high heat.

Step 7: Serve the Mutton Curry

Once the pressure cooker has released all its steam naturally, open the lid. Stir the curry gently. Garnish with 2 tbsp of freshly chopped coriander leaves. Serve hot with rice or bread.

• The addition of 'mandhania' (long coriander) and 'norosingho paat' (curry leaves) is a traditional family practice and can be skipped if preferred, though it adds a unique flavor.

• For a milder flavor, reduce the number of dry red chilies.

• Adjust the amount of potatoes or omit them based on preference.