Step-by-Step Instructions

1. 1.Prepare Mutton

   Wash 500 grams of mutton thoroughly and set aside.

2. 2.Fry Onions

   Heat 1/2 cup of mustard oil in a pot. Add 2-3 medium sliced onions and fry until they turn golden brown. Ensure they don't burn to avoid a bitter taste. Once golden, remove the fried onions and set aside.

3. 3.Prepare Spice Paste

   In a mixer grinder, combine 1 medium onion, 1 full head of garlic, 2 inches of ginger, 3-4 green cardamoms, 2 black cardamoms, 2 small pieces of cinnamon sticks, 1 teaspoon of cumin seeds, and 4-5 cloves. Grind into a smooth paste, adding a little water if needed.

4. 4.Temper Spices

   In the same oil used for frying onions, add 3-4 dried red chilies and 1 teaspoon of shahi jeera. Let them crackle for a few seconds.

5. 5.Sauté Ground Paste

   Add the prepared spice paste to the pot. Sauté for 2-3 minutes until the raw smell disappears and the paste starts to cook. Rinse the grinder with a little water and add it to the pot to get all the spices.

6. 6.Cook Mutton with Paste

   Add the washed 500 grams of mutton to the pot. Add 1 teaspoon of salt. Mix well and sauté on high flame for 7-8 minutes, stirring frequently and covering occasionally to ensure even cooking and heat penetration. This helps in tenderizing the meat from the start.

7. 7.Add Yogurt and Dry Spices

   Lower the flame to low. Add 3 tablespoons of whisked yogurt to the mutton and mix quickly to prevent curdling. Immediately add 2 tablespoons of red chili powder, 1 tablespoon of cumin powder, 1 tablespoon of black pepper powder, 1/2 tablespoon of turmeric powder, and 1.5 tablespoons of coriander powder. Mix all the spices thoroughly with the mutton.

8. 8.Continue Sautéing and Add Water

   Sauté the mutton with the added spices on low flame for another 5-7 minutes, adding a splash of water if the mixture becomes too dry or sticks to the bottom. Once the oil starts to separate, add 1 cup of warm water to the pot. Mix well and cover the pot. Cook on medium-low flame until the mutton is about 70-80% cooked.

9. 9.Add Fried Onion Paste

   After the mutton is partially cooked (approximately 10 minutes), uncover the pot. Take the previously fried onions, blend them with 1 tablespoon of water to make a paste, and add this paste to the mutton curry. Mix well.

10. 10.Final Flavoring and Simmer

    Add 1/2 teaspoon of garam masala powder and 1 tablespoon of lightly roasted and crushed kasuri methi. Mix well. Cover the pot again and let it simmer on medium-low flame for another 10 minutes to allow the flavors to meld and the mutton to become fully tender.

11. 11.Adjust Gravy and Garnish

    Uncover the pot. Add 1 tablespoon of crushed coriander seeds and 1 tablespoon of chili flakes for extra flavor and spice. If the gravy is too thick, add an additional 1/2 cup of warm water and mix. Cover and simmer for a final 5 minutes on low flame to reach desired consistency and tenderness. Garnish with fresh coriander before serving.

12. 12.Serve

    Dish out the delicious mutton curry into a serving bowl. Serve hot with rice, naan, or roti.