Mutton Pasanda with Butter Naan

Instructions

1. 1

   Marinate the Mutton

   • If the mutton pieces are not already thin, place them between two sheets of plastic wrap and gently flatten them with a meat mallet to about 1/4-inch thickness.
   • In a large bowl, combine the mutton pieces, raw papaya paste, 2 tbsp ginger-garlic paste, whisked curd, red chili powder, turmeric powder, coriander powder, and salt.
   • Mix thoroughly to ensure each piece of mutton is well-coated. Cover the bowl and refrigerate to marinate for at least 4 hours, or preferably overnight for maximum tenderness.
2. 2

   Prepare the Pastes

   • Heat 2 tbsp of ghee in a pan over medium heat. Add the sliced onions and fry for 12-15 minutes, stirring frequently, until they turn a deep golden brown and become crisp (this is called 'birista'). Remove with a slotted spoon and let them cool completely.
   • Once cooled, grind the fried onions into a coarse paste without adding any water. Set aside.
   • In a small bowl, soak the blanched almonds and poppy seeds in 1/4 cup of warm water for 20 minutes.
   • Drain the almonds and poppy seeds and transfer them to a grinder. Blend into a very smooth paste, adding a tablespoon or two of water if necessary to facilitate grinding.
3. 3

   Sauté Aromatics

   • Heat the remaining 2 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they release their aroma.
   • Add the remaining 1 tbsp of ginger-garlic paste and cook for about a minute until the raw smell disappears.
4. 4

   Cook the Mutton and Gravy Base

   • Increase the heat to medium-high. Add the marinated mutton pieces to the pot, reserving any leftover marinade. Sear the mutton for 5-7 minutes, turning occasionally, until browned on all sides.
   • Reduce the heat to medium. Add the ground fried onion paste and the smooth almond-poppy seed paste to the pot.
   • Stir continuously and cook for 8-10 minutes. The paste will thicken and darken slightly, and you will see ghee separating from the mixture at the edges.
5. 5

   Slow Cook to Perfection

   • Pour in 1.5 cups of warm water and add any leftover marinade from the bowl. Stir well, scraping any browned bits from the bottom of the pot.
   • Bring the gravy to a gentle boil, then immediately reduce the heat to the lowest setting.
   • Cover the pot with a tight-fitting lid and let it simmer for 50-60 minutes, or until the mutton is exceptionally tender and can be easily broken with a fork. Stir every 15 minutes to prevent sticking.
6. 6

   Finish and Garnish

   • Once the mutton is tender, gently stir in the garam masala and fresh cream. If using, add the kewra water.
   • Let it simmer on low heat for another 2-3 minutes for the flavors to meld. Do not let it come to a rolling boil after adding the cream.
   • Taste and adjust the salt if needed. Let the dish rest for 10 minutes before serving.
   • Garnish with fresh ginger juliennes and chopped coriander leaves. Serve hot with naan, sheermal, or basmati rice.