Step-by-Step Instructions

1. 1.Sauté Whole Spices and Onions

   Heat 4 tablespoons of refined oil in a pan. Add the whole garam masala (bay leaves, black peppercorns, green cardamom, cloves, cinnamon sticks) and sauté for a few seconds. Add 3 medium-sized sliced onions and sauté until they turn translucent, which should take about 3-4 minutes on medium-high flame.

2. 2.Cook Mutton

   Add 400 grams of mutton and 1 teaspoon of salt to the pan. Mix well and cook on medium-high flame for 15-20 minutes, covering the pan and stirring occasionally, until the mutton changes color and releases its juices.

3. 3.Prepare and Add Ginger-Garlic-Chilli Paste

   In a blender, combine 15-20 cloves of garlic, a 1.5-inch piece of ginger, 3 dry red chillies, and 1/2 cup of water. Blend until a smooth paste is formed. Add this paste to the mutton in the pan and mix thoroughly.

4. 4.Add Powdered Spices

   Add 1 teaspoon of Kashmiri red chilli powder, 1/2 teaspoon of turmeric powder (haldi), 1 teaspoon of cumin powder (jeera), and 1 teaspoon of coriander powder (dhania) to the mutton. Sauté on medium-high flame for 4-5 minutes, ensuring the spices are well incorporated and fragrant.

5. 5.Add Tomato Paste

   Blend 2 medium-sized tomatoes into a smooth paste. Add this tomato paste to the mutton mixture. Sauté on medium flame for 8-10 minutes, stirring frequently, until the tomatoes are cooked down and the oil starts to separate.

6. 6.Slow Cook the Mutton

   Pour in 400 ml of water (add more if a thinner gravy is desired) and mix everything well. Cover the pan and cook on low flame for 30-40 minutes, stirring occasionally, until the mutton is tender and cooked through.

7. 7.Finish with Aromatic Spices

   Once the mutton is tender, add 1/2 teaspoon of roasted kasuri methi (dry fenugreek), 1/2 teaspoon of garam masala, and 2 green chillies. Cook on medium-high flame for 1-2 minutes, stirring gently, to allow the flavors to meld.

8. 8.Serve

   The spicy mutton curry is now ready to be served hot with roti, chapati, or rice.