Dhaba Style Mutton Do Pyaaza Spicy Mutton Curry

Ingredients

• ¼ cup Mustard oil
• ½ inch Cinnamon stick
• 1 no. Bay leaf
• 3 no. Black cardamom, Badi Elaichi
• 9-10 no. Black peppercorns
• 2-3 no. Cloves
• 2 medium Onions (roughly sliced)
• 1 kg Mutton with bones, Mutton
• 1 heaped tbsp Ginger Garlic paste
• Salt to taste
• 2 heaped tbsp Coriander powder
• 1 tsp Turmeric powder
• 1 heaped tbsp Degi red chilli powder
• ½ tsp Cumin powder
• 3 large Tomatoes (cut into half), Tomato
• ½ cup Curd (beaten), curd (yogurt)
• 2 tbsp Tender Coriander stems with roots (finely chopped)
• 2 tbsp Ghee
• 3-4 no. dry Kashmiri red chillies (roughly torn)
• 3 medium Onions (cut into quarters)
• Salt to taste
• 3 no. Green chillies (less spicy & roughly chopped)
• Cooked mutton
• 1 tbsp Ghee
• 1 cup Hot water
• Sauteed Veggies
• ½ cup fresh Coriander leaves (finely chopped)
• 1 tsp Fenugreek leaves (crushed), kasuri methi (dried fenugreek leaves)
• Coriander sprig, coriander leaves

Steps

1. In a pressure cooker, add mustard oil, once it’s smoky hot, add cinnamon stick, bay leaf, black cardamom, black peppercorns, cloves, onions and cook for 2-3 minutes until onion gets translucent in texture. Add mutton with bones, ginger garlic paste, salt to taste and cook for a minute.
2. Add coriander powder, turmeric powder, degi red chili powder, cumin powder and cook for another minute.
3. Now, add tomatoes, curd, tender coriander stems and cook for 5-6 minutes.
4. Cover it with the lid and let it cook for 8-10 whistles or until it’s cooked.
5. Keep it aside to depressurize the cooker.
6. In a pan, add ghee, once it’s hot, add dry kashmiri red chillies, onions, salt to taste, green chillies and let it cook on high flames for 2-3 minutes.
7. Transfer it into a tray and keep it aside for further use.
8. In a handi, add cooked mutton, ghee, hot water and give it a quick boil. Add sauteed veggies and cook for 2-3 minutes.
9. Finish it with fresh coriander leaves, crushed fenugreek leaves.
10. Transfer it into the serving dish and garnish it with coriander sprig.
11. Serve hot with roti.