My Best Mutton Recipe Yet

Check out this incredible mutton recipe that will tantalize your taste buds! Inspired by a friend, I was amazed by its simplicity and deliciousness, with the rich flavor derived from the mutton bones and slow cooking process. I encourage you all to give it a try and share your photos with me.For a more comprehensive guide, I've uploaded a detailed recipe video on my RUclips channel.
Simply comment with the word "Gosht," and I'll send you the link via direct message.
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In the video, I used the @stahl_india Artisan Hybrid Series cookware, featuring tri-ply stainless steel and Hexaridge Technology for stick resistance, making it perfect for any kitchen. You can find the shop link in my bio, and don't forget to use the coupon code "NEHALKARKERA" for an extra discount.For those who prefer written instructions, I've pinned the detailed recipe in the comments section. Happy cooking!
Recipe:
Ingredients:
Spice Powder:
2 tbsp coriander seeds
2 tsp cumin seeds
15-20 black peppercorns
Other Ingredients:
500 gm Mutton
2-3 tbsp oil
Few Whole Spices (3 cloves, 3 cardamom, 1 black cardamom, 2 bay leaves, 1/2 pc mace, 1 small cinnamon stick, 1 tsp cumin seeds, 4-5 black peppercorns)
5 medium Onions, sliced
2 1/2 tbsp Crushed Ginger and garlic
2-3 dried red chillies
Salt to taste
3/4 cup Whipped yogurt/dahi3 tbsp fresh cream
500 ml Water
To Finish:
Chopped coriander
Ginger julienned
Chopped green chilies
To Garnish:
Chopped coriander
Ginger julienned
Chopped green chilies
Method:
1. Dry roast the spices in a pan for 2-3 minutes until they start to smoke slightly and become crunchy.
2. Remove from heat and let them cool on a plate.Grind the roasted spices to a powder and set aside.Heat oil in a large kadai and fry the whole spices for 30-40 seconds over medium heat.
3. Add the sliced onions along with some salt and sauté over medium-low heat for 3-4 minutes until they turn pink and translucent.Add the crushed ginger and garlic paste and continue to cook over medium-low heat for another 2 minutes. Then, add the dried red chillies and fry for another 2 minutes.
4. Add the mutton and mix well. Fry the mutton over medium heat for 3-4 minutes.Add the whipped yogurt and cream, and mix well. Cook until the yogurt starts to release its water.
5. Then, add water and salt if needed.Cover with a lid and let it cook over medium-low heat for 1-1 1/2 hours, checking occasionally until the mutton becomes tender.
6. Once the mutton is almost tender, remove the lid and let the gravy reduce.
7. Add the ground spice powder and mix well. Continue to reduce until the gravy thickens.Once the gravy darkens and thickens, finish the dish with coriander, chillies, and ginger.
8. Cover and turn off the heat. Let the mutton rest for 5 minutes before serving.
9. Garnish with more chillies, ginger, and coriander. Serve hot with rice or rotis.