Bihari Mutton Curry with Sattu Paratha

Instructions

1. 1

   Marinate the mutton. In a large bowl, combine the mutton pieces, ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tbsp of mustard oil. Mix thoroughly to coat. Let it marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.

2. 2

   Temper the spices. Heat the remaining mustard oil in a heavy-bottomed pot or pressure cooker over high heat until it just begins to smoke. Reduce the heat to medium, then add the bay leaves, dried red chilies, cinnamon stick, cloves, peppercorns, and both black and green cardamoms. Sauté for 30-40 seconds until fragrant.

3. 3

   Caramelize the onions. Add the thinly sliced onions and a pinch of salt to the pot. Cook, stirring frequently, for 20-25 minutes. Be patient and allow the onions to turn a deep golden brown. This 'bhunai' (roasting) process is crucial for the gravy's signature dark color and rich flavor.

4. 4

   Sear the mutton and spices. Add the marinated mutton to the pot. Increase the heat to high and sear for 8-10 minutes, stirring continuously, until the mutton is well-browned on all sides. Reduce the heat to medium, add the remaining turmeric, red chili powder, coriander powder, cumin powder, and salt. Sauté for 3-4 minutes until the spices are fragrant and oil begins to separate from the masala.

5. 5

   Add tomatoes and slow cook. Stir in the chopped tomatoes and slit green chilies. Cook for 5-7 minutes until the tomatoes soften and integrate into the masala. Add the whole garlic head and 2 cups of hot water. Stir well, scraping any browned bits from the bottom of the pot.

6. 6

   Cook until tender. For the pot method, bring to a boil, then reduce heat to low, cover tightly, and simmer for 90-100 minutes until the mutton is tender. For the pressure cooker method, secure the lid, cook on high for 1 whistle, then reduce heat to low and cook for 20-25 minutes. Let the pressure release naturally.

7. 7

   Finish and serve. Once cooked, open the lid. Carefully remove the whole garlic head. Squeeze the soft, cooked cloves out of the skin back into the curry and discard the skin. Stir the garlic pulp into the gravy. Add the garam masala and ghee, and simmer for 5 more minutes. Garnish with fresh coriander leaves. Let the curry rest for 20 minutes before serving for the flavors to meld.