Punjabi Mutton Curry

INGREDIENTS

• 500g mutton (bone-in pieces)
• 2 large onions, finely sliced
• 2 tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp garam masala powder
• 2 tsp red chili powder
• 1/2 tsp turmeric powder
• 2 tbsp yogurt (whisked)
• 2 tbsp oil (vegetable or mustard oil)
• 2 tbsp ghee (clarified butter)
• 1 cinnamon stick
• 2-3 green cardamoms
• 2-3 cloves
• 1 bay leaf
• 1/2 tsp black pepper powder
• Salt to taste
• Fresh coriander leaves (for garnishing)
• 2 cups water or as needed

Recipe

Step 1: Prepare the Whole Spices

- Heat oil and ghee in a large pot over medium heat.

- Add the cinnamon stick, green cardamoms, cloves, and bay leaf to the hot oil and sauté for 1 minute until fragrant.

Step 2: Sauté Onions and Tomatoes

- Add the sliced onions and cook until golden brown, about 10 minutes.

- Add the ginger-garlic paste and sauté for 2 minutes.

- Add the chopped tomatoes and cook until they soften and the oil separates from the masala.

Step 3: Add the Spices

- Add the coriander powder, cumin powder, turmeric powder, and red chili powder.

- Stir to combine the spices with the onion-tomato mixture.

- Cook for another 3-4 minutes, stirring occasionally to avoid burning the spices.

Step 4: Add the Mutton

- Add the mutton pieces to the pot and sauté them until they are browned on all sides, about 5-7 minutes.

Step 5: Add Yogurt

- Lower the heat and add the whisked yogurt to the pot.

- Stir well to coat the mutton pieces in the yogurt and spice mixture.

- Cook for another 5 minutes on low heat until the oil begins to separate from the mixture.

Step 6: Add Water and Simmer

- Add 2 cups of water to the pot and mix everything well.

- Bring it to a boil, then reduce the heat to low.

- Cover and cook the curry for 45 minutes to 1 hour, or until the mutton is tender.

Step 7: Adjust the Seasoning

- Check the consistency of the curry and add more water if you desire a thinner gravy.

- Adjust the salt and pepper according to your taste.

Step 8: Garnish and Serve

- Once the mutton is cooked and tender, turn off the heat.

- Garnish with freshly chopped coriander leaves.

- Serve the Punjabi Mutton Curry hot with naan, roti, or steamed rice.

Bonus Tip:

- For extra richness, you can add a tablespoon of cream just before serving.