Step-by-Step Instructions

1. 1.Marinate the Mutton

   In a bowl, combine 1 kg diced mutton with bone, 1 tsp turmeric powder, 1 tsp chilli powder, 2 tsp coriander powder, salt to taste, and 1 tbsp ginger garlic paste. Mix everything well until the mutton is evenly coated with the spices.

2. 2.Pressure Cook the Mutton

   Transfer the marinated mutton to a pressure cooker. Add just enough water to submerge the mutton. Close the lid and cook for 3 whistles to tenderize the meat.

3. 3.Roast Masala Base

   Heat 1 tbsp oil in a pan on low flame. Add a few curry leaves, 1 full head of garlic, 30g ginger, 6 Kashmiri chillies, and 2 normal red chillies. Sauté briefly until aromatic.

4. 4.Add Dry Spices and Nuts to Masala

   To the pan, add 2 tsp coriander seeds, 1 pc cinnamon stick, 5 cloves, 4 small pieces of kal pasi, 2 star anise seeds, 1 tsp poppy seeds (kasa kasa), 1 tsp fennel seeds, 1 tsp pepper seeds, and 10-15 cashew nuts. Continue to sauté on low flame until the spices are fragrant and lightly toasted.

5. 5.Add Coconut and Turmeric to Masala

   Add 1/4 grated coconut and 1/4 tsp turmeric powder to the pan. Continue roasting until the coconut turns light golden brown and the mixture is very fragrant. Remove from heat and let it cool completely.

6. 6.Grind the Masala Paste

   Once cooled, transfer the roasted spice mixture to a blender. Add a little water and grind into a smooth, fine paste.

7. 7.Prepare Gravy Tempering

   Heat 2 tbsp oil in a separate pan. Add 2 bay leaves, 1 pc cinnamon, 1/2 tsp fennel seeds, and a few curry leaves. Sauté until fragrant.

8. 8.Sauté Onions

   Add 1 chopped medium onion to the pan. Add salt to taste (remembering the mutton was already salted). Sauté until the onions turn golden brown.

9. 9.Add Ginger Garlic Paste to Gravy

   Add 1 tbsp ginger garlic paste to the sautéed onions and cook until the raw smell of the paste disappears.

10. 10.Add Tomato Puree

    Add 1 big pureed tomato to the pan. Cook until the tomato mixture thickens and the oil starts to separate from the sides.

11. 11.Add Chilli and Mutton Masala Powder

    Add 2 tsp Kashmiri chilli powder (for color) and 1 tbsp mutton masala powder to the tomato mixture. Mix well and cook for 2-3 minutes, ensuring the raw smell of the powders is gone.

12. 12.Incorporate Ground Masala Paste

    Add the previously ground masala paste to the pan. Rinse the blender with a little water and add that water to the gravy as well. Mix everything thoroughly until well combined.

13. 13.Combine Mutton with Gravy

    Add the pressure-cooked mutton along with its broth to the gravy. Mix well to ensure the mutton pieces are coated with the rich gravy.

14. 14.Simmer the Curry

    Cover the pan with a lid and let the curry simmer for 5 minutes on low heat. This allows the flavors to meld and the raw taste of the masala to completely disappear, resulting in a rich, aromatic curry.

15. 15.Garnish and Serve

    Remove the lid, give the curry a final stir. Garnish generously with fresh chopped coriander leaves. Your delicious mutton curry is now ready to be served hot with rice, dosa, or chapati.