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Tender mutton pieces slow-cooked in a thick, aromatic masala of onions, tomatoes, and spices. This North Indian classic gets its deep flavor from the 'bhuna' technique, resulting in a rich, semi-dry curry that clings to the meat.
For 4 servings
Marinate the mutton
Sauté the aromatics
Cook the masala base
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Tender mutton pieces slow-cooked in a thick, aromatic masala of onions, tomatoes, and spices. This North Indian classic gets its deep flavor from the 'bhuna' technique, resulting in a rich, semi-dry curry that clings to the meat.
This north_indian recipe takes 90 minutes to prepare and yields 4 servings. At 554.21 calories per serving with 24.66g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Bhuna the mutton
Cook until tender
Finish the dish
Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
Use a pressure cooker to cook the mutton. After the bhuna step, pressure cook for 15-20 minutes (4-5 whistles) instead of slow cooking in a pan.
Use boneless mutton pieces and increase the quantity to 750g for a higher protein content per serving.
Add 2-3 slit green chilies along with the onions and increase the red chili powder to 2 tsp for extra heat.
Omit the yogurt from the marinade. You can add 1 tablespoon of lemon juice instead to help tenderize the meat.