Step-by-Step Instructions

1. 1.Marinate the Mutton

   Take 500g of bone-in mutton pieces in a bowl. Add 1/2 cup curd, 1 tbsp ginger-garlic paste, 1 tbsp lemon juice, 1 tbsp ghee, 1/2 tsp salt, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tbsp coriander powder. Mix all ingredients thoroughly by hand, ensuring the mutton pieces are well coated. Marinate for at least 1 hour, or preferably overnight in the refrigerator, for best results.

2. 2.Prepare the Tempering

   Place a cooking pot on medium-high heat. Add 3-4 tbsp of Kirti Gold Soyabean Oil and 1 tbsp of ghee. Once hot, add the whole spices: 2 bay leaves, 1 inch cinnamon stick, 5-6 black peppercorns, 3-4 cloves, 2-3 green cardamoms, and 1 black cardamom. Sauté for about 30 seconds until fragrant.

3. 3.Cook the Onion Paste

   Add 1 cup of pre-fried and ground onion paste to the pot. Stir well and cook until the paste turns a rich brown color and the oil starts to separate, about 5-7 minutes. (The onion paste was prepared by frying onions in oil until golden brown and then grinding them).

4. 4.Add Remaining Gravy Spices

   Add 2-3 slit green chilies, 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tbsp coriander powder to the pot. Mix well and cook for 2-3 minutes until the raw smell of the spices disappears and the mixture is fragrant.

5. 5.Add Marinated Mutton and Fry

   Add the marinated mutton pieces to the pot. Stir well to coat the mutton with the spice mixture. Fry the mutton on medium-high heat for about 10-12 minutes, stirring occasionally, until the mutton changes color and is lightly browned.

6. 6.Add Salt and Water, then Steam

   Add 1/2 tsp of salt (or to taste) to the mutton and mix. Pour in 1-1.5 cups of water, enough to partially submerge the mutton. Bring to a boil. Reduce heat to low. Cover the pot with a plate and pour water on top of the plate. This creates a steaming effect. Cook for 15-20 minutes, or until the mutton is tender and cooked through.

7. 7.Finish with Aromatics

   Remove the lid and check the curry. Add 1 tsp garam masala, 1 tsp crushed kasoori methi, and 2 tbsp chopped fresh coriander leaves. Stir gently to combine. Cook for another 1-2 minutes. Turn off the heat.

8. 8.Serve and Garnish

   Carefully transfer the hot Mutton Curry into a serving pot. Garnish with fresh chopped coriander leaves, onion slices, and a sprig of mint. Serve hot with rice or bread.