Mutton Nagori with Chapati

Instructions

1. 1

   Marinate the Mutton

   • In a large mixing bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, 1 tsp red chili powder, coriander powder, cumin powder, and 1 tsp of salt.
   • Using your hands, mix thoroughly to ensure each piece of mutton is evenly coated with the marinade.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for deeper flavor, refrigerate for 2-4 hours.
2. 2

   Prepare the Spice Base

   • Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat. Once hot, add the whole spices: bay leaves, black and green cardamoms, cloves, cinnamon stick, and black peppercorns.
   • Sauté for about 45 seconds until the spices become fragrant and start to sizzle.
   • Add the thinly sliced onions and a pinch of salt. Cook for 12-15 minutes, stirring frequently, until the onions are deeply caramelized and golden brown. This step is crucial for the rich color and flavor of the gravy.
3. 3

   Brown the Mutton (Bhunai)

   • Add the marinated mutton along with the entire marinade to the pot with the browned onions.
   • Increase the heat to medium-high and cook for 10-12 minutes, stirring continuously. This process, known as 'bhunai', is key to developing flavor.
   • Continue cooking until the moisture from the curd evaporates, the masala darkens in color, and you see ghee separating from the mixture at the sides of the pot.
   • Stir in the Kashmiri red chili powder and the remaining 0.5 tsp of salt. Cook for another 2 minutes until fragrant.
4. 4

   Cook the Curry

   • Pour in 2 cups of hot water and stir well, scraping the bottom of the pot to release any flavorful bits.
   • Bring the curry to a vigorous boil.
   • For Pressure Cooker: Secure the lid and cook on high heat for 1 whistle, then reduce heat to medium-low and cook for 20-25 minutes (or 5-6 whistles).
   • For Pot Cooking: Reduce the heat to low, cover with a tight-fitting lid, and let it simmer for 70-80 minutes, or until the mutton is fork-tender. Stir occasionally to prevent sticking.
5. 5

   Finish and Serve

   • Once the mutton is cooked, let the pressure release naturally if using a pressure cooker. Open the lid.
   • If the gravy is thinner than desired, simmer uncovered for 5-10 minutes to thicken.
   • Sprinkle the garam masala over the curry and stir gently.
   • Garnish with freshly chopped coriander leaves. Let the curry rest for at least 10 minutes before serving to allow the flavors to meld beautifully.
   • Serve hot with bajra roti, naan, or steamed rice.