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Mutton Mumtaz

INGREDIENTS: 

  1. Mutton 750 gram
  2. Ginger-Garlic Paste 2 tbsp
  3. Curd 3/4 th cup
  4. Coriander Powder 1 tsp 
  5. Cumin Powder 1 tsp (roasted and ground)
  6. Black Pepper Powder 1 tsp
  7. Salt as required
  8. Onion 2 roughly chopped
  9. Cashews/Almonds 20-25
  10. Green Chilis 5-6
  11. Oil 1/2 cup
  12. Cumin Seeds 1 tsp
  13. Black Pepper Corns 1/2 tsp
  14. Mace 1
  15. Green Cardamom 7-8
  16. Cinnamon Stick 1 inch
  17. Cloves 6-7
  18. Bay Leaves 1-2
  19. Coriander Leaves (chopped) a handful
  20. Green chilis 3-4 slit

METHOD:

Serving Size: 3-4

In a large mixing bowl combine mutton with ginger-garlic paste, curd, coriander powder, cumin powder, black pepper powder and salt. Mix until the mutton is evenly coated with the spices. Cover and marinate the mutton for at least one hour.

Heat 2 tbsp oil in a wok over medium-high heat. Add the sliced onions and sauté until they turn soft and translucent.

Stir in 5-6 green chilis, cashews/blanched almonds. Cook for a few minutes until slightly softened. Remove from heat and let the mixture cool.

Once cooled blend the mixture along with coriander leaves and stalks to a smooth paste.

In a pressure cooker add cumin seeds and let them crackle. Next add bay leaves, green cardamom, cloves, black pepper corns, mace and cinnamon stick. Sauté until they release their aroma.

Add the marinated mutton to the cooker and cook stirring occasionally until the mutton changes color. Pour in hot water and close the lid. Pressure cook for 4-5 whistles. Switch off the flame and allow the cooker to release steam on its own.

Once the mutton is cooked add the prepared paste and the remaining green chilis. Stir gently and cook for 5-6 minutes to allow the flavors to meld with the mutton. 

If the gravy becomes too thick add 1/2 cup hot water or milk (for extra richness) to adjust the consistency. The gravy should be smooth and coat the mutton pieces evenly.

Turn off the heat and let the curry rest for 10-15 minutes. Finally garnish with chopped coriander leaves.

Serve mutton mumtaz hot with naan, roti, paratha or steamed rice.


 
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