- 2 Lbs Mutton/Meat (Washed And Cubed)
- 2 Tbsp Ghee + 2 Tbsp Oil
- 4-5 Shallots (Finely Sliced)
- 2 Tsp Ginger Garlic Paste
- 2 Tbsp Kashmiri Red Chilli Powder
- 1- 1.5 Tsp Fennel Powder
- 1/2 Tsp Dry Ginger Powder
- 1/2 Cup Yogurt (Whisked Well)
- 1.25 Cups Water
- Pinch Of Saffron (Optional)
- Salt – To Taste
- 1″ Cinnamon Stick
- 3 Cloves
- 3-4 Green Cardamom
- 1 Tsp Cumin Seeds
- 1-2 Black Cardamoms
- 1 Bay Leaf
Prep: 15 minutes
Cooking: 45 minutes
- Powder the whole spices/ garam masala (Cinnamon, cloves, green cardamom & Cumin Seeds) together excluding the black cardamom and bay leaf & set aside.
- In another small bowl, add the Kashmiri Chilli powder, fennel seed powder and ginger powder with 1/4 cup of water and mix together.
- In a heavy bottom pot, heat the ghee & oil on medium high then add the black cardamom & bay leaf to the oil.
- Then add the sliced shallots and fry them on medium-low heat until they start caramelizing and turning golden brown.
- Add the ginger garlic paste and fry for a minute or two.
- Then add in the mutton (goat meat)/ lamb cubes and turn up the heat browning the meat well.
- Once the meat is browned on all sides, add the Kashmiri chilli spices we mixed with water and fry it for 2-3 mins.
- Stir in the whisked yogurt, a pinch of saffron (optional)and salt to taste. Cover and let the curry simmer on medium for 15 mins until the oil starts separating from the curry.
- Once you see the oil start separating, add half of the powdered garam masala (whole spices) and add a cup of water to loosen the curry.
- You can now transfer the curry to a pressure cooker and cook on high for 8-10 mins then natural release the pressure. Or you can lower the heat, cover the pot and allow the curry to simmer for 45mins-60 mins until the meat gets tender.
- Check to see if the meat is tender & season with salt if needed. When it’s melt-in-the mouth tender stir in the remaining garam masala powder and turn off the heat.
- Garnish with a handful of chopped coriander and serve with fragrant basmati rice or Naan.