Step-by-Step Instructions

1. 1.Prepare Mutton for Marination

   Clean and wash 1.5 kg of mutton thoroughly. In a bowl, add the mutton, 1 tsp turmeric powder, 2 tsp chili powder, and 2 tbsp hot mustard oil. Mix well to coat all the mutton pieces. Set aside to marinate.

2. 2.Prepare First Spice Paste

   In a grinder, combine 5-6 dry red chilies, a 2-3 inch piece of ginger, 1 whole garlic bulb, 1-2 small onions, 2 tbsp poppy seeds (posto), and 1 tsp cumin seeds. Grind into a smooth paste, adding a little water if necessary.

3. 3.Prepare Second Spice Paste (Yogurt Mix)

   In a separate bowl, take 1 cup of yogurt. Add 1 tsp turmeric powder, 2 tsp chili powder, 1 tbsp cumin powder, 2 tbsp coriander powder, 1 tbsp garam masala, 1 tbsp kasuri methi, and salt to taste. Mix all ingredients thoroughly to form a smooth paste.

4. 4.Fry Potatoes

   Heat mustard oil in a large pan or kadai. Add the halved potatoes and fry until they turn golden brown on all sides. Remove and set aside.

5. 5.Sauté Onions and Whole Spices

   In the same pan with remaining oil, add 2-3 bay leaves and 2-3 dry red chilies. Sauté for a few seconds until fragrant. Then add the sliced onions and sauté until they turn golden brown and caramelized.

6. 6.Cook Mutton with Onions

   Add the marinated mutton to the sautéed onions. Stir well and cook on medium heat for about 15-20 minutes, or until the mutton changes color and releases some of its juices.

7. 7.Add First Spice Paste

   Add the first ground spice paste (ginger-garlic-chili-onion-posto) to the mutton. Mix thoroughly and continue to cook for about 20-25 minutes, stirring occasionally, until the raw smell of the spices disappears and oil starts to separate from the mixture.

8. 8.Add Second Spice Paste (Yogurt Mix)

   Now, add the second spice paste (yogurt-spice mix) to the mutton. Stir well to combine. Cook for another 15-20 minutes on low to medium heat, ensuring the yogurt doesn't curdle, until the gravy thickens and oil separates again.

9. 9.Simmer Mutton with Potatoes

   Add the fried potatoes to the mutton. Pour in enough water to achieve your desired gravy consistency (approximately 1-2 cups). Cover the pan and let it simmer on low heat for 30-40 minutes, or until the mutton is fork-tender. Alternatively, you can transfer to a pressure cooker and cook for 4-5 whistles.

10. 10.Garnish and Serve

    Once the mutton is tender and the gravy has reached the desired consistency, garnish generously with fresh coriander leaves. Serve hot with plain rice or roti.