This dhaba style Mutton Curry is inspired by the rustic flavors of Punjab’s highway dhabas. We stopped at a dhaba on the way to Chandigarh and ordered mutton curry with tandoori rotis, which came with dollops of white butter. I stormed into the kitchen and begged the cook for the recipe. When I returned to Mumbai, I recreated the curry, but with a few changes. It was a big hit with the family right away. I like to eat dhaba style Mutton Curry with a lot of white butter and whole green chilies.
Ingredients
- 750 gm bone-in mutton, cut into 3-inch sections
- Mutton stock (150 mL)
- 8 freshly ground black peppercorns
- 3 cloves
- 2 smashed black cardamom
- 2 bay leaves,
- 2 bay leaves,
- 1 diced green chili
- 112 tbsp ghee
- One and half tbsp ghee
- Half tablespoons ginger paste
- Half tablespoons garlic paste
- season with salt to taste
- For paste
- 1/4 tbsp fennel seeds, ground
- 11/2 tbsp Kashmiri red chilli powder
- 2 big tomatoes, finely chopped
- 1 tbsp cumin seeds, ground
- 1/4 tbsp fennel seeds, ground
- 1/4 tsp turmeric powder
- 1/4 tsp turmeric powder
GARNISHING
- 2 tbsp chopped new coriander leaves
How to make it
- To make the paste, combine all of the ingredients mentioned under ‘For Paste.’ Grind until smooth. Set aside for now.
- In a heavy-bottomed non-stick pan, melt the ghee. Add the onion puree and continue to cook until it turns a light brown color. Continue to sauté for another 5 minutes after adding salt.
- Add the ginger and garlic paste and cook for 2 minutes before adding the chopped green chilli and the rest of the whole spices.
- Place the washed and pat-dried mutton pieces in after a few minutes. On a high flame, sear the meat and spices.
- Reduce the heat to low, add the reserved spice paste, and cook for another 8 minutes.
- Bring to a low simmer, then add the mutton stock. Cover the pan tightly with a lid and cook the meat slowly until it is tender.
- Change the salt until the meat is tender and the oil has withdrawn from the gravy. Serve with tandoori roti or steamed rice, garnished with chopped coriander leaves.
Notes: a. Marinate the mutton pieces for an hour in whisked thick curd, Kashmiri red chilli powder, and ginger garlic paste before adding to the pan.
b. Finishing with a sprinkling of Kasoori Methi, slightly broiled and powdered, may add a new dimension to the dish.
