1.5 to 2 Hours
1. First things first, wash the mutton pieces properly till the water rinsed is absolutely clear (neither red nor pink). Once done, let the excess water drain and then put the pieces in a bowl and marinate with spices as specified.
- Salt – 1 tbsp
- Red Chilli powder – 1 tbsp
- Turmeric – 1 tbsp
- Ginger Garlic Paste – 1 tbsp
- Curd (whisked) – 2 tbsp
Sprinkle the mutton with these spices, ensuring each piece is coated uniformly and well. Once done, cover and put in the freezer. It would be best to marinate the mutton for at-least 1 hour but an overnight marination would give best results. Well marinated mutton should look something like this
2. Now, we will prepare the masala mix and for it we take 1 cup water and to it, we add these spices
- Dhania Powder – 2 tbsp
- Kashmiri Red Chilli Powder – 1 tbsp
- Meat Masala – 1 tbsp
- Jeera Powder – 1 tbsp
- Turmeric Powder – 1/2 tbsp
- Salt – 1 tbsp
Mix these spices with the water well and the final product should look like this. Once done, keep it aside and let it rest.
3. To prepare the gravy we only need 3 ingredients – Onions, Ginger and Garlic. A 1 square inch piece of ginger should be enough and 8-10 pieces of garlic will be good. 3 medium sized onions are sufficient for 500 gm mutton.
4. Take the onions and slice them into thin wafers. If the wafers are thick, onion will take more time to get caramelized and will not have proper flavor. While slicing, it need to be kept in mind to have thin wafers.
5. Ginger and Garlic need to be finely grated to a coarse mix. This can either be done with knife or through a hand blender. The coarse mix should look something like this
6. Now that our ingredients are slice and chopped, we move to the cooking part. You may choose to prepare mutton in Desi Ghee but I personally prefer Mustard Oil as it adds to the final color and helps in enhancing the taste of the dish. For this dish, we have taken 100 ml of Mustard oil.
7. Since mutton take more time to cook than chicken, it is better to cook it in Pressure cooker. So, we put the pressure cooker on high flame and add all 100 ml oil to it. Let the oil heat for a minute and then add 1 tbsp of cumin seeds (Jeera), let the jeera float in oil for 10 seconds and add the Khade masale
- Bay leaf – 1 piece
- Cloves -5 pieces
- Green Cardamom – 5 pieces
- Black Cardamom – 2 pieces
8. Immediately we add all the onions and cook on high flame for 1 minute, then on medium flame for 5 minutes. This will turn the onion pink in color and the raw smell will be gone.
9. Once the onions are light brown in color, we add the coarse mix of ginger and garlic to it. This mix now needs to be cooked till the onion turn golden brown in color.
10. We need to constantly keep the mix moving so it doesn’t get burnt and keep the flame to low. This way the onions will take more time to cook, but the chances of them getting burnt are less and the resulting color will be perfect.
11. Now that our onions are perfectly caramelized, we add the masala mix prepared earlier, to it and mix well by constantly moving it while on low flame. The gravy should look something like this
12. This mix needs to be cooked on low flame for nearly 2-3 minutes or till the oil separates from the onions. Once the oil separates, the gravy will look something like this
13. Now it is time to add mutton pieces to this mix. You can take the mutton out of freezer and add to the mix straight away. Once mutton is thrown in, it needs to be cooked at high flame for 3 minutes, while being constantly turned and mixed.
14. Now, we shift to medium flame and cook the mutton for 10 minutes. Again, it needs to be constantly turned and mixed. After 10 minutes, mutton will release the oil and the dish would look something like this
15. Now, we add 4 tbsp of whisked curd to the mix and cook it on low flame for 3 minutes.
16. After 3 minutes, curd will mix completely with the gravy and mutton will look something like this. It may look like it has lost the color, but that is not the case and the color will eventually turn out when the dish completes.
17. Now, we add 500 ml water to this and bring to boil. Once we add water, the gravy will become less dense and in case we want the density to be even lesser, we can add more water.
18. The moment it boils, we will cover the cooker with a lid and give 3 whistles on full flame. After the 3rd whistle, we will set the flame to low and let a fourth whistle blow out. Once the fourth whistle is done, we turn off the flame and let the pressure cooker rest till its pressure is completely released. Now, we open the lid and add 1/2 tbsp of garam masala powder and cook on low flame for another 2 minutes.
19. Finally, our mutton is cooked and will look and taste amazing if topped with chopped coriander leaves. Unfortunately, we ran short of coriander so that opportunity is saved for next time. Enjoy and share feedback once you recreate.