Ingredients
Mutton – 1 kg (bone-in, medium pieces)
Potatoes – 4 medium (halved)
Onions – 3 large (finely sliced)
Tomatoes – 3 medium (chopped or purée)
Ginger garlic paste – 3 tbsp
Green chillies – 3 (slit)
Oil – 5 tbsp
Whole Spices
Bay leaves – 2
Green cardamom – 5
Cloves – 6
Cinnamon – 2 inch
Cumin seeds – 1½ tsp
Spice Powders
Turmeric powder – ½ tsp
Red chilli powder – 2 tsp
Coriander powder – 3 tsp
Cumin powder – 1½ tsp
Kashmiri chilli powder – 1 tsp (colour)
Garam masala – 1½ tsp
Salt – to taste
Optional (but authentic)
Thick curd – ½ cup
Kasuri methi – 1 tsp
Fresh coriander leaves
Method
Fry Potatoes
Heat 1 tbsp oil, lightly fry potatoes till golden. Keep aside.
Prepare Masala
Heat remaining oil
Add cumin seeds & whole spices
Add onions, fry till deep golden
Add ginger garlic paste, sauté till raw smell disappears
Add tomatoes, cook till oil separates
Cook Mutton
Add all spice powders + salt
Add mutton, bhunao on high flame 10 minutes
Add curd (if using), cook till oil floats
Pressure Cook / Slow Cook
Add 2½–3 cups hot water
Pressure cook: 6–7 whistles
(or slow cook covered till mutton is 80% done)
Add Potatoes
Add fried potatoes
Cook uncovered 10–12 minutes till potatoes soak gravy
Finish with garam masala, kasuri methi & coriander
Serve With
Steamed rice
Tandoori roti / naan
Onion salad & lemon
Pro Tips
Always add potatoes after mutton is mostly tender
For thicker gravy, mash 1 potato in the curry
For restaurant taste, finish with 1 tbsp desi ghee
Bone-in mutton gives best flavour