Mutton Curry Recipe

Slice the onions finely and chop the tomatoes.
Slit the green chilies.
Whisk the yogurt to a smooth consistency.
2. Heat Oil and Temper Spices:
Heat oil in a large pot over medium heat.
Once hot, add cumin seeds, bay leaves, cloves, cinnamon stick, and green cardamoms. Fry for 1-2 minutes until aromatic.
3. Sauté the Onions:
Add the sliced onions to the pot and sauté until golden brown (about 8-10 minutes).
Stir occasionally to prevent burning.
4. Add Ginger-Garlic Paste and Tomatoes:
Add the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and oil starts to separate from the mixture (about 5 minutes).
5. Add Spices:
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well to coat the ingredients with the spices.
6. Add Mutton and Yogurt:
Add the mutton pieces to the pot and sear until browned on all sides (about 5-7 minutes).
Reduce the heat and add the whisked yogurt. Stir until the mutton is coated evenly with the yogurt and spices.
7. Cook the Mutton:
Pour in water to cover the mutton (you can adjust the water to your preferred curry consistency).
Bring to a boil, then reduce the heat to low. Cover and simmer for about 1 to 1.5 hours until the mutton is tender and the flavors have melded.
8. Final Touch:
Once the mutton is cooked, sprinkle garam masala powder and black pepper powder (if using) on top. Stir to combine.
9. Garnish and Serve:
Garnish with fresh coriander leaves before serving.
Serve with steamed rice, naan, or roti.
Serving and Storage Tips: