Dhaba Meat Curry

This blog is dedicated to a dear friend, mutton lover and a fellow foodie - Amrita!

We have grown up on chicken and it still is our go to protein but there is a new love developing in the corner of our hearts. Mutton / lamb has always been part of our food journey but was always on sidelines because of the fear  and difficulty of cooking it. That was laid to rest when we finally tried our hands at this basic gravy recipe.

N was confident of this but M was a bit skeptical. It turned out great and M was very happy with the preparation, demonstrated by him licking his fingers clean. Thanks Amrita for making us appreciate mutton.

Ingredients

½ kg mutton – Raan and chaap mix

Marination

1 tsp Sarso oil

½ tsp Salt

½ tsp Turmeric

½ tsp Ginger

½ tsp Garlic

½ tsp green chilli paste
2 tsp curd

For Gravy

400 gms onion (4-5 medium size) finely sliced

3 green chillies slit from center

1 green cardamom
1 inch piece of cinnamon

3-4 cloves

2 bay leaves
4-5 cloves of garlic - finely chopped
1 tsp of grated ginger
1 tomato finely chopped (optional)
Red chilly powder
Garam masala
Salt

Method

1. Lightly wash mutton pieces and and marinate it for atleast 2 hours. Heat mustard oil before adding it to marination.

2. Now in a kadhai, add sarso oil and let it smoke. Add all spices to it and then add onions and let it cook till it becomes brown.

3. After this add ginger and garlic. Now add tomato and let it fry till oil separates.

4. Add mutton pieces to kadhai and save marination water at this point. Do not add to kadhai.

5. Cook on high on 2-3 mins and then on slow for 30 - 35 mins with lid on.

6. At this point, you may add salt, garam masala and red chilli powder to adjust the taste. Now transfer mutton from Kadhai to pressure cooker and add water from marination and extra water also depending on how much gravy is required.

7. Let it cook for 3-4 whistles.

Mutton is ready to be served with rice or chapati.