Mutton Recipe

Toast and grind whole spices

In a small dry skillet over medium heat, toast cumin seeds, green cardamom, cloves, black peppercorns and the cinnamon stick for 2–3 minutes until aromatic. Cool slightly, then grind to a coarse powder using a spice grinder or mortar and pestle. Set aside.

Whisk yogurt and marinate

Whisk the plain yogurt until smooth. In a large bowl combine the yogurt, 1 tsp salt, 1 tsp turmeric, 1 tsp red chili powder, 1 tsp ground coriander, 1 tsp ground cumin and 1 tbs of the toasted ground spice. Add the mutton pieces and mix to coat thoroughly. Cover and marinate for at least 1 hour, preferably 3–4 hours or overnight in the refrigerator.

Sauté onions and whole spices

Heat 4 tbs oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add bay leaves and the remaining whole toasted spice mixture (reserve a pinch for finishing). Add the sliced onions and a pinch of salt. Cook, stirring often, until the onions are deep golden brown, 12–15 minutes. If they stick, lower heat and stir more frequently.

Add ginger-garlic and tomatoes

Add the ginger-garlic paste and slit green chilies to the browned onions. Sauté 2–3 minutes until raw smell subsides. Stir in the tomato puree and cook until the oil begins to separate at the edges, about 6–8 minutes.

Brown the marinated mutton

Add the marinated mutton (including any excess marinade) to the pot. Increase heat to medium-high and brown the meat lightly, turning pieces so each side sears, about 6–8 minutes. This step builds flavor.

Add water and simmer

Pour in 2 cups water and add remaining salt (adjust to taste). Bring to a gentle boil, then reduce heat to low, cover partially with a lid and simmer until the mutton is tender, about 60–75 minutes depending on cut and size. Stir occasionally, skim any excess fat and check liquid level; add up to 0.5 cup hot water if it reduces too quickly.

Finish with ground spices

When the mutton is tender and the sauce has thickened to your liking, stir in 1 tsp garam masala, remaining toasted ground spice (if reserved), chopped cilantro and mint. Simmer uncovered for 5 more minutes to meld flavors.

Taste and adjust seasoning. Stir in 1 tbs lemon juice for brightness if using. Transfer to a serving dish and garnish with crispy fried onions and more fresh cilantro if desired. Serve hot with steamed rice, naan, roti or parathas.