Mutton Bhuna

1. 1

   Step 1

   • a.Marinate the mutton
   • b.In a bowl, combine the mutton pieces, whisked curd (yogurt), 1 tbsp ginger-garlic paste, turmeric powder, and 0.5 tsp of salt.
   • c.Mix everything well to coat the mutton evenly.
   • d.Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2. 2

   Step 2

   • a.Sauté the aromatics
   • b.Heat mustard oil in a heavy-bottomed pan or pressure cooker over medium-high heat.
   • c.Once hot, add the bay leaves, cinnamon stick, green cardamoms, cloves, and black peppercorns. Sauté for 30 seconds until fragrant.
   • d.Add the sliced onions and fry, stirring often, until they turn a deep golden brown. This will take about 10-12 minutes and is crucial for the dish's flavor and color.
3. 3

   Step 3

   • a.Cook the masala base
   • b.Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
   • c.Lower the heat and add the red chili powder, coriander powder, and cumin powder. Stir for 30 seconds.
   • d.Immediately add the tomato puree. Cook the masala, stirring frequently, until it thickens and oil begins to separate at the edges, about 8-10 minutes.
4. 4

   Step 4

   • a.Bhuna the mutton
   • b.Add the marinated mutton along with all the marinade to the pan.
   • c.Increase the heat to high and stir-fry for 5-7 minutes, searing the mutton on all sides.
   • d.Reduce the heat to medium-low, cover the pan, and continue to cook for 20-25 minutes. Stir every 5 minutes to prevent sticking. The mutton will release its juices and the masala will become very thick and fragrant.
5. 5

   Step 5

   • a.Cook until tender
   • b.Add 1 cup of hot water and the remaining 1 tsp of salt. Mix well.
   • c.For Pan Cooking: Cover the pan and simmer on low heat for 50-60 minutes, or until the mutton is fork-tender. Add more hot water if the gravy becomes too dry.
   • d.For Pressure Cooking: Secure the lid. Cook on high heat for 1 whistle, then reduce heat to low and cook for 15-20 minutes. Let the pressure release naturally.
6. 6

   Step 6

   • a.Finish the dish
   • b.Once the mutton is cooked, if there is excess liquid, cook uncovered on high heat for a few minutes until the gravy reaches a thick, clinging consistency.
   • c.Stir in the garam masala powder and mix well.
7. 7

   Step 7

   • a.Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.

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