Tyil Karre

Instructions

1. 1

   Marinate the Mutton

   • In a large mixing bowl, combine the mutton pieces, whisked curd, fennel powder, dry ginger powder, Kashmiri red chili powder, turmeric powder, hing, and 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 a minimum of 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2. 2

   Temper Spices and Sear Mutton

   • Place a heavy-bottomed pan or kadai over medium-high heat. Add the mustard oil and heat it until it reaches its smoking point, then reduce the heat slightly to medium.
   • Carefully add the bruised black cardamoms, cloves, and cinnamon stick to the hot oil. Sauté for about 30 seconds until they become fragrant.
   • Gently place the marinated mutton pieces into the pan in a single layer. Do not overcrowd; fry in batches if necessary. Sear for 10-12 minutes, turning occasionally, until all sides are deeply browned and have a nice crust.
3. 3

   Slow Cook to Tenderness

   • Add 1/2 cup of water to the pan, scraping the bottom with a spatula to deglaze and release any flavorful browned bits.
   • Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan with a tight-fitting lid, and let the mutton cook for 35-40 minutes.
   • Stir every 10-15 minutes to prevent sticking. The mutton is ready when it is fork-tender.
4. 4

   Finish and Serve

   • Once the mutton is tender, remove the lid and increase the heat to medium-high.
   • Continue to cook for another 3-5 minutes, stirring frequently, until any remaining liquid evaporates and the masala clings tightly to the mutton pieces. The oil will begin to separate from the masala.
   • Remove from heat and let it rest for 5 minutes. Serve Tyil Karre hot with Kashmiri naan, roti, or steamed rice.