This recipe is my husband’s recipe which he developed over the years by several trials. Let me tell you an interesting fact that as a family we have started eating mutton quite recently. At our home, he is the assigned chef for mutton. According to all of us, he makes the best mutton and I choose to eat his mutton over others.
His process of making the mutton curry is quite elaborate. He takes time while making and mostly uses his homemade dry spices. Passion is the main ingredient of cooking and when he cooks this curry he absolutely makes sure that he doesnt cut any corner. This curry is famous among our friends and family and many times when I feel lazy and he has time on his hands he makes this for us.
Let’s make the Mutton Curry
Heat mustard oil in kadhai/cooker or pan.
Add cumin seeds cardamom, bay leaf, cinnamon and star anise.
Add three finely chopped onions.
Saute initially at medium heat for 5minutes and let it cook on low to medium flame for 15 -20 minutes.
make your own homemade masala.
Dry roast 2 tablespoons of coriander seeds.
1 table spoon of Cumin,
1 table spoon of saunf,
1 bay leaf
few pieces of cardamom.
Add two teaspoon of coconut powder.
Grind it into a smooth powder.
make homemade ginger garlic paste.
take a big bowl and transfer all the mutton to it.
Add raw papaya.
Mix well and keep aside for at least 1 hour.
Take a big pan.
Add oil .
Add onions and saute it till translucent.
Add turmeric and salt.
Add ginger garlic paste and saute for few minutes.
Add all of the dry spices.
Add chilli paste. Saute for a couple of minutes and then add water.
Keep the flame low. this process is lengthy so keep an eye for it.
Few times when the mutton looks dry we need to add little hot water to it.so keep adding it.
Add two spoons yoghurt mixed with cold water.,
Let it simmer for at least for 30 minutes.
Add 1 tablespoon of kasoori methi.
Keep an eye and saute it when required.
After 2 hours approx your mutton will be ready.
patience always pays to keep the gas flame low and you will be able to derive the super flavour of the slow-cooked meal.