👨‍🍳 Instruktioner

1. 1

   Marinate the mutton with yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Let it marinate for at least 1 hour, or preferably overnight in the refrigerator.

   💡 Proffstips: Marination tenderizes the meat and infuses flavor.
2. 2

   Heat mustard oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.

3. 3

   Add the chopped onions and sauté until golden brown. This process can take 15-20 minutes.

   💡 Proffstips: Patience here is key for a good base flavor.
4. 4

   Add the marinated mutton to the pot. Sear the meat on all sides for about 10-15 minutes until it changes color.

5. 5

   Add the tomato puree and cook for another 5-7 minutes until the oil starts to separate from the masala.

6. 6

   Lower the heat, cover the pot, and let the meat cook in its own juices. Stir occasionally to prevent sticking. Add a little warm water if the mixture becomes too dry.

   💡 Proffstips: This slow cooking process is crucial for tenderness and flavor development.
7. 7

   Continue cooking for 1.5 to 2 hours, or until the mutton is tender and the gravy has thickened to a rich, 'kosha' consistency (meaning 'to sauté' or 'to cook in dry masala'). Add more warm water if needed to achieve desired gravy consistency.

8. 8

   Stir in garam masala powder and ghee (if using). Cook for another 5 minutes.

9. 9

   Serve hot with rice, roti, or paratha.

   💡 Proffstips: Letting the curry rest for 15-20 minutes before serving can enhance the flavors.