In a bowl, combine the mutton pieces with yogurt, 1/2 tsp turmeric powder, 1 tsp red chili powder, and a pinch of salt. Mix well and let it marinate for at least 30 minutes to 1 hour for better flavor.
Prepare the Curry Base:
Heat oil or ghee in a large pot or pressure cooker over medium heat.
Add cumin seeds, bay leaf, cloves, cardamoms, and cinnamon stick. Let them sizzle for a few seconds.
Add the finely sliced onions and sauté until golden brown (this could take 8-10 minutes).
Add the ginger-garlic paste and green chilies. Stir and cook until the raw smell disappears, about 2 minutes.
Add chopped tomatoes, and cook until they soften and release oil, about 5 minutes.
Cook the Mutton:
Add the marinated mutton to the pot and cook on medium-high heat for 10-15 minutes, stirring occasionally, until the mutton is browned on all sides.
Add turmeric powder, red chili powder, garam masala, coriander powder, and salt. Stir well to coat the mutton with the spices.
Add 2 cups of water (or more, depending on your desired consistency). Bring to a boil.
Pressure Cook or Simmer:
If using a pressure cooker: Close the lid and cook for 3-4 whistles on medium heat. Once done, let the pressure release naturally.
If cooking in a pot: Cover and cook on low heat for 1.5-2 hours, stirring occasionally, until the mutton becomes tender and the curry thickens. You can add more water if necessary.
Final Touch:
Once the mutton is tender and the curry is at your desired consistency, check for seasoning and adjust if needed.
Garnish with freshly chopped cilantro leaves.
Serve:
Serve hot with steamed rice, naan, or roti. Enjoy your flavorful and tender mutton curry!
Tips:
If you prefer a spicier curry, add more green chilies or increase the amount of chili powder.
Marinating the mutton helps in making the meat tender and enhances the flavor of the curry.
