Mutton Curry - Kirti Gold Special

Step 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.

Step 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.

Step 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).

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Marinate mutton for at least 1 hour, or preferably overnight, for tender and flavorful results. If marinating overnight, keep it in the refrigerator.

• Using goat meat, especially from the thigh portion, is recommended for a leaner and tastier curry.

• Frying onions before grinding them into a paste adds a unique sweetness and texture to the gravy.

• Cooking mutton by steaming (with water on the lid) instead of a pressure cooker helps retain its natural flavor. If using a non-stick pan with a lid that has a vent, close the vent.

• Use your preferred meat masala if you have one.

• Adjust spice levels to your taste by increasing or decreasing chili powder and green chilies.