- Prepare the Mutton:
- Wash and drain the mutton pieces. Pat dry with paper towels.
- Heat Oil:
- In a large pot or pressure cooker, heat the vegetable oil or ghee over medium heat.
- Sauté Spices:
- Add cumin seeds and bay leaf to the hot oil. Sauté for about 30 seconds until fragrant.
- Cook Onions:
- Add finely chopped onions and cook until they turn golden brown. This step is crucial for developing flavor.
- Add Ginger and Garlic:
- Stir in the minced garlic and ginger. Cook for another 2 minutes until the raw smell disappears.
- Tomatoes and Spices:
- Add the chopped or pureed tomatoes. Cook until the oil starts to separate from the tomato mixture.
- Stir in ground coriander, cumin, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes to let the spices bloom.
- Add Mutton:
- Add the mutton pieces to the pot. Sear the meat on all sides until it’s browned. This will help lock in the flavors.
- Incorporate Yogurt:
- Reduce heat to low and add the yogurt. Mix well and cook for about 5 minutes, allowing the yogurt to blend into the gravy.
- Add Water or Stock:
- Pour in water or beef/mutton stock. Stir well and bring to a boil.
- Cook the Mutton:
- If using a pressure cooker, cover and cook for about 20-25 minutes on medium heat until the mutton is tender.
- If cooking in a regular pot, cover and simmer for about 1.5 to 2 hours, or until the mutton is tender and the gravy has thickened.
- Finish with Garam Masala:
- Once the mutton is cooked, stir in the garam masala. Adjust salt and spices as needed.
- Garnish and Serve:
- Garnish with fresh coriander leaves and a squeeze of lemon juice if desired.
- Serve hot with rice, naan, or roti.
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