Step-by-Step Instructions

1. 1.Marinate the Mutton

   Wash and drain 800g of mutton. In a large bowl, combine the mutton with 1 tbsp garlic & ginger paste, 1 bowl of yogurt, 1 tsp salt, 1 tsp black pepper, and 1 tsp cumin powder. Mix everything together well and set aside to marinate for 15 minutes.

2. 2.Prepare the Gravy Base

   Heat 4 tbsp of oil in a pan. Add 3 sliced medium onions and cook until they soften but do not change color. Add 10 peeled almonds, 8 cashews, and 5 small green chillies. Sauté for a minute.

3. 3.Cook and Blend the Paste

   Add 1 cup of water to the onion mixture. Cover and cook for 2 minutes. Allow the mixture to cool down completely, then transfer it to a blender (including the cooking water) and blend into a very smooth paste.

4. 4.Temper Spices and Sear Mutton

   In a clean pan, heat another 4 tbsp of oil on low heat. Add 1 cinnamon stick, 2 tsp cumin seeds, 10 peppercorns, 4 green cardamoms, 2 brown cardamoms, 5 cloves, 1 piece of mace, and 1 bay leaf. Sauté for a few seconds. Add the marinated mutton and cook on high heat for 5 minutes until the color changes.

5. 5.Cook the Mutton

   Add 2 glasses of water to the mutton. Bring it to a boil on high heat. Once boiling, reduce the heat to medium, cover the pan, and cook for 40 minutes, or until the mutton is tender. Check on it halfway through cooking.

6. 6.Combine Gravy and Mutton

   Once the mutton is 90% cooked and the water has reduced, add the blended onion-nut paste to the pan. Cook on medium to high heat, stirring continuously, until the water dries up and the oil separates from the masala.

7. 7.Garnish and Final Simmer

   Add chopped cilantro and 2 sliced green chillies to the curry. Mix well. Cover the pan and let it simmer on low heat for 5 minutes to allow the flavors to meld.

8. 8.Serve

   The Mutton Mumtaz is ready. Take it out into a serving dish. Adjust the gravy consistency to your liking before serving. It pairs well with naan or roti.