Dhaba Style Mutton Curry

Mutton/ goat / lamb is something which I do not eat but cook for the family. This particualr dish was 

 requested by my dear husband when he saw the recipe on Instagram. It is a little lengthy process but

 the end result was delicious. A must try dish. This Dhaba style mutton curry goes very well with

 Naan, roti or any kind of rice dish. 

This recipe goes to Week 2 -Blogging Marathon 147 under the theme " Gravy  Side dish for Flat

 breads".

 Ingredients to marinate meat:

Mutton / lamb / goat 1 lb

Curd 3/4 cup

Chili powder 2 tbsp

Turmeric powder 1 tsp

Salt to taste

Ingredients for Gravy:

Onion 2  large chopped

Tomatoes 2 medium chopped 

Green chili 3

Turmeric powder 1 tsp

Kashmiri red Chili powder 2  tbsp

Corinader powder 1 tbsp

Cumin powder 1 tbsp

Garam masala 1 tbsp

Kasuri methi 1 tbsp

Oil / ghee 1/4 cup

Other whole masalas required for tadka:

Oil 1/4 cup

Cloves 4

Cardamom 4

Bay leaf 1

Ginger garlic paste 1 tbsp

Coriander powder 1 tbsp

Cumin powder 1 tbsp

Chopped cilantro 1 cup

Preparation:

Wash the meat couple of times.

Now marinate the meat with curd, chili powder, turmeric powder and salt.

In a deep pan heat oil, add all the whole masalas ( cloves , cardamom, bay leaf ) 

Saute and add 1/2 of the chopped onions and saute till golden brown. 

Now add ginger garlic paste and cook till raw smell disappers.

Now add marinated meat, cumin powder, coriander powder, chili powder and mix well.

Add little water and presser cook for 5-6 whistles.

Preparing gravy:

While the meat is cooking on presser cooker heat oil in another pan.

Add rest of the chopped onions and green chili.

Cook till they turn brown, add tomatoes, cumin powder, corinader powder, garam masala, turmeric

 powder, salt and kasuri methi.

Cook until tomatoes turn soft.

Once the meat is cooked, let the presser of the cooker release naturally to open the lid.

Now add this gravy to the presser cooked meat, mix and adjust salt to cook for another 5 minutes.

Garnish with chopped cilantro and serve hot with any rice dish or flat breads.

Check to see what my fellow bloggers are cooking for BM 147- week 2