Follow these steps for perfect results
Mutton
cut into pieces
Onion
pureed
Tomato
pureed
Salt
Sunflower Oil
Fresh Cream
Coriander Leaves
Mint Leaves
Green Chillies
adjustable
Cloves
Cinnamon Stick
Cardamom Pods
seeds optional
Star Anise
Ginger
chopped
Garlic
chopped
Clean and rinse mutton pieces.
Add 1 teaspoon salt to the mutton.
Pressure cook mutton in 1/2 cup water for about 3 whistles.
Grind coriander leaves, mint leaves, green chilies, cloves, cinnamon stick, cardamom pods/seeds, star anise, ginger, and garlic with a little water to make a green masala paste.
Heat sunflower oil in a pan.
Add pureed onion to the pan and sauté until the raw smell disappears.
Add pureed tomato to the pan and cook until oil separates from the sides.
Add the prepared green masala paste and cook for 5 minutes.
Add the cooked mutton pieces to the pan and mix well.
Add salt to taste and a little water if needed.
Simmer and cook covered for 10 to 15 minutes.
Whisk fresh cream and add it to the curry.
Serve hot.
Expert advice for the best results
Adjust the number of green chilies to control the spice level.
Marinate the mutton for at least 30 minutes for enhanced flavor.
Garnish with chopped coriander leaves before serving.
Everything you need to know before you start
20 mins
Can be made a day ahead and reheated.
Serve in a bowl, garnished with fresh coriander and a dollop of cream.
Serve with naan or roti.
Serve with steamed rice.
Serve with raita (yogurt dip).
Pairs well with the spices in the curry.
Discover the story behind this recipe
Popular dish in North Indian cuisine, often served at celebrations and gatherings.
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