Step-by-Step Instructions

1. 1.Prepare the Spice Paste

   Blend the dried red chilies, chopped ginger, and peeled garlic cloves into a smooth paste. Set aside.

2. 2.Marinate the Mutton

   In a large bowl, combine the raw mutton pieces with salt, turmeric powder, the prepared ginger-garlic-chili paste, cumin powder, and red chili powder. Mix thoroughly with your hands to ensure all mutton pieces are evenly coated. Let the mutton marinate for at least 30 minutes.

3. 3.Fry the Potatoes

   Heat 1/4 cup of cooking oil in a large pan or kadai over medium heat. Add the peeled and halved/quartered potatoes and fry them until they turn golden brown on all sides. Remove the fried potatoes from the pan and set them aside.

4. 4.Sauté Aromatics and Onions

   In the same pan with the remaining oil (add more if needed), add the bay leaves, cinnamon stick, green cardamom, and cloves. Sauté for 10-15 seconds until fragrant. Then, add the sliced onions and fry them, stirring occasionally, for 8-10 minutes until they turn golden brown.

5. 5.Cook the Mutton

   Add the marinated mutton to the pan with the fried onions. Mix well to combine. Cook the mutton on medium heat, stirring occasionally, for about 15-20 minutes, or until the mutton changes color and releases its own juices.

6. 6.Add Potatoes and Tomatoes

   Once the mutton has cooked for some time, add the fried potatoes and chopped tomatoes to the pan. Mix thoroughly to incorporate them into the curry.

7. 7.Simmer the Curry

   Cover the pan with a lid and reduce the heat to low. Let the curry simmer for 45-60 minutes, or until the mutton is tender and cooked through. Stir occasionally every 10-15 minutes to prevent sticking and ensure even cooking. Add 1-2 cups of water as needed to achieve your desired gravy consistency.

8. 8.Final Stir and Serve

   Once the mutton is tender and the oil has separated from the gravy, give the curry a final stir. The curry should be rich and aromatic. Serve the hot mutton curry with rice or your choice of bread.