Easter special Mutton Curry | Restaurant style Curry | Tender Spicy Mutton | Flavorful mutton curry

Mutton curry, also known as Mutton Masala or Mutton Gravy, is a delightful Indian dish made with tender chunks of mutton (goat or lamb) slow-cooked in a spicy onion-tomato gravy. Here's a step-by-step guide to preparing this flavorful and succulent meat curry:

Ingredients:
- ½ kilogram mutton (bone-in or boneless, cut into 1½ to 2-inch pieces)
- 2 tablespoons plain yogurt (curd)
- ¾ tablespoon ginger-garlic paste
- ¾ teaspoon salt (adjust as needed)
- ¼ teaspoon turmeric powder
- 1 teaspoon meat masala (or garam masala)
- ½ teaspoon Kashmiri red chili powder (adjust to your preferred heat level; omit for mild heat)
- 2 tablespoons oil

Marination:
1. In a large mixing bowl, combine the marination ingredients: mutton, ginger-garlic paste, plain yogurt, salt, turmeric, meat masala (or garam masala), and Kashmiri red chili powder.
2. Mix well and cover. Let it rest at room temperature for about 30 minutes or marinate overnight in the refrigerator. Overnight marination helps tenderize the meat and enhances flavor.

Preparation:
1. Bring the cold marinated mutton to room temperature by leaving it on the kitchen counter for 30 minutes.
2. While the mutton is resting, prepare the following ingredients:
- 1 cup finely chopped or processed onions
- ¾ cup pureed or chopped tomatoes (1 large tomato)
- 1 to 2 green chilies (slit or chopped, optional; adjust for heat preference)

Cooking Steps:
1. Heat oil in a heavy-bottomed pan or pressure cooker.
2. Add the following whole spices:
- Green cardamoms (elaichi)
- Cinnamon stick (1 inch)
- Curry leaves (or use 1 bay leaf, optional)
3. Sauté until aromatic.
4. Add the finely chopped onions and cook until they turn golden brown.
5. Stir in ginger-garlic paste and slit green chilies (if using).
6. Add the following powdered spices:
- Meat masala (or garam masala)
- Kashmiri red chili powder (if desired)
- A splash of hot water to prevent burning
7. Cook until the oil separates.
8. Add the marinated mutton and sear on high flame for a few minutes.
9. Pour enough hot water to cover the mutton (about ¾ cup for stovetop pressure cooker or 2½ cups for a regular pot/Dutch oven).
10. Close the lid and cook:
- For stovetop pressure cooker: Cook on high flame until the first whistle, then lower the flame and cook for 12-15 minutes or until the mutton is tender.
- For regular pot/Dutch oven: Simmer until the mutton is tender.
11. Once cooked, add garam masala, roasted kasuri methi (fenugreek) powder, lemon juice, and fresh coriander leaves.
12. Adjust the gravy consistency as desired.
13. Serve hot with steamed rice, naan, or roti.

Enjoy your flavorful mutton curry! 🍛🥘 For variations, feel free to add your favorite regional spices or flavors.

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