Step-by-Step Instructions

1. 1.Sauté Onions for Masala

   Heat some oil in a pan. Add 2 sliced onions and sauté until they become translucent.

2. 2.Add Spices and Roast for Masala Paste

   Add 2-3 springs of curry leaves, 1 inch ginger, 4-5 garlic cloves, 5-6 dried red chilies, 1 tbsp fennel seeds, 1 tsp black pepper, 5-6 cashew nuts, and 5-6 methi (fenugreek) to the pan. Roast all ingredients until they are aromatic.

3. 3.Grind Masala Paste

   Once roasted, remove the ingredients from the pan and grind them into a smooth paste. Add a little water if needed to achieve a smooth consistency.

4. 4.Prepare Pot for Mutton

   Heat 4-5 tbsp of ghee or oil in a large pot. Add 1-2 small cinnamon sticks, 3-4 cloves, and 2 green cardamoms. Sauté briefly until fragrant.

5. 5.Sauté Onion

   Add 1 sliced onion to the pot and sauté until it becomes translucent.

6. 6.Add Mutton and Initial Spices

   Add 500g of cleaned mutton pieces to the pot. Season with 1/2 tsp turmeric powder, 1 tsp ginger garlic paste, and salt to taste. Mix everything well.

7. 7.Simmer Mutton

   Cover the pot and let the mutton simmer for 5 minutes, allowing it to release its juices and absorb the initial flavors.

8. 8.Add Tomato Puree and Masala

   Pour in 2 tomato purees (made from 2 medium tomatoes) and then add the freshly ground masala paste from Step 3. Add about 1/2 to 1 cup of water to the mixture.

9. 9.Mix and Add Powdered Spices

   Mix all the ingredients thoroughly. Then, add 1 tbsp chili powder (optional, adjust to your spice preference), 1 tbsp coriander powder, and 1 tsp cumin powder. Stir well to combine.

10. 10.Slow Cook until Oil Separates

    Cover the pot and cook the mutton curry until the oil starts separating from the gravy. This process typically takes about 35-40 minutes, ensuring the mutton is tender and the flavors are well-developed.

11. 11.Garnish and Serve

    Once the curry is cooked and the oil has separated, garnish with chopped coriander leaves and 1 tbsp kasoori methi. Mix gently and serve hot with rice or bread.