Mori Mutton Masala

1. 1
   prep · ~15 min

   Wash and marinate the marrow bones.

   Clean the mutton marrow bones thoroughly under running water. Marinate with a pinch of turmeric powder and a pinch of salt. Set aside for 15 minutes while preparing the masala.

2. 2
   roast · ~5 min

   Toast and grind the masala paste ingredients.

   1.Dry roast grated dry coconut, poppy seeds, and sesame seeds on low heat until fragrant (2-3 min).

   2.Transfer to a blender and blend with 50 ml water into a smooth, thick paste.

   3.Set the masala paste aside.

   TIPKeep the heat low — sesame and poppy seeds burn quickly and turn bitter.
3. 3
   saute · ~15 min

   Caramelize the onions.

   1.Heat oil in a heavy-bottomed pan over medium heat.

   2.Add bay leaf, cinnamon, black cardamom, green cardamom, cloves, and peppercorns. Sauté until fragrant (30 sec).

   3.Add sliced onions and sauté until deep golden brown (12-15 min).

   TIPStir the onions frequently and deglaze with a splash of water if they start sticking. Deep browning is key for the gravy color.
4. 4
   saute · ~8 min

   Build the ginger-garlic and tomato base.

   1.Add ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears (2 min).

   2.Add chopped tomatoes and cook until they turn soft and mushy (5-7 min).

   3.Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir for 1 minute until the spices bloom.

   TIPMash the tomatoes with the back of your spoon as they cook — this helps break them down faster.
5. 5
   saute · ~7 min

   Sear the marrow bones with the masala.

   1.Add the marinated mutton marrow bones to the pan.

   2.Sauté on high heat, turning occasionally, until the bones are sealed and lightly browned on all sides (5-7 min).

   3.Add the coconut-sesame paste and stir well to coat the bones.

   TIPDon't skip searing — it locks in flavor and gives the curry a deeper meaty taste.
6. 6
   pressure cook · ~25 min

   Pressure cook until the marrow is tender.

   1.Add 700 ml water and stir to combine everything.

   2.Close the pressure cooker lid and cook on medium heat.

   3.After the first whistle, reduce heat to low and cook for 20 minutes.

   4.Turn off the heat and let the pressure release naturally.

   TIPNatural release is important — marrow continues to cook gently and stays intact in the bones.
7. 7
   simmer · ~8 min

   Reduce the gravy to the right consistency.

   1.Open the pressure cooker and check the tenderness of the meat and marrow.

   2.If the gravy is too thin, simmer on medium heat uncovered for 5-8 minutes until it reaches a thick, clinging consistency.

   3.Taste and adjust salt if needed.

   TIPThe gravy should coat the bones generously — not watery, not pasty.
8. 8
   garnish · ~5 min

   Finish with garam masala and fresh coriander.

   1.Sprinkle garam masala over the curry and give it a gentle stir.

   2.Turn off the heat and garnish generously with chopped coriander leaves.

   3.Rest covered for 5 minutes before serving.

   TIPAdding garam masala at the very end keeps its aroma bright and fresh.

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