Step-by-Step Instructions

1. 1.Prepare Mutton

   Clean 1 kg of mutton thoroughly. No marination is required for this recipe, as the mutton will cook in its own juices.

2. 2.Heat Oil and Add Whole Spices

   Heat approximately 120 ml (1/2 cup) of mustard oil in a kadai (wok) until it starts smoking, indicating it's ready. Add 1 bay leaf, 1 cinnamon stick, and 2 green cardamoms to the hot oil.

3. 3.Sauté Onions

   Immediately add 400-500g of finely chopped onions to the kadai. Sauté the onions until they turn light pink, stirring frequently.

4. 4.Add Aromatics

   Add 1 tbsp of finely chopped green chilies, 2 tbsp of finely chopped garlic, and 2 tbsp of finely chopped ginger. Sauté for 2-3 seconds to release their flavors into the oil.

5. 5.Add Mutton and Basic Spices

   Add the cleaned mutton pieces to the kadai. Then, add 1.5 tsp of salt (or to taste), 1 tsp of turmeric powder, 1 tsp of red chili powder, and 2 tbsp of coriander powder. Mix all ingredients well for 2-3 minutes.

6. 6.Initial Cooking of Mutton

   Cover the kadai with a lid and cook the mutton on high flame for 5 minutes. This helps the mutton release its juices.

7. 7.Add Tomatoes

   After 5 minutes, remove the lid and check the mutton. Add 250-300g of ground tomatoes to the mutton. Mix well to combine.

8. 8.Cook with Tomatoes

   Cover the kadai again and cook for another 5-6 minutes on medium flame, allowing the tomatoes to soften and blend with the mutton juices and spices. Stir occasionally to prevent sticking.

9. 9.Incorporate Yogurt and Garam Masala

   Remove the lid and add 1/2 cup of yogurt to the mutton. Then, add 1 tsp of cumin powder and 2 tsp of garam masala. Mix thoroughly.

10. 10.Bhunao (Sauté) on High Flame

    Sauté the mutton mixture on high flame for 5-7 minutes, stirring continuously, until the oil separates from the masala. This step is crucial for developing deep flavors and a rich color.

11. 11.Slow Cook until Tender

    Add fresh chopped coriander to the mutton. Mix it in, then cover the kadai and reduce the flame to low. Cook for approximately 30-40 minutes, or until the mutton is completely tender and can be easily broken with a spoon. Remember to stir occasionally to prevent burning.

12. 12.Final Touches and Serve

    After 30-40 minutes, check the mutton for tenderness. If needed, add a little hot water if the gravy has become too thick. Sprinkle a pinch of freshly ground black pepper over the cooked mutton. Serve hot with roti, naan, or laccha paratha.