Method
Before you start:
For the Mutton
- In a bowl, combine the mutton with ginger garlic paste, green papaya paste, lemon juice, and 1 tsp of salt.
- Thoroughly mix the ingredients, ensuring the mutton is well-coated.
- Allow it to marinate for at least 2 hours, or ideally overnight, for the flavors to meld and tenderize the meat.
For the Chili Paste
- Begin by removing all the seeds from the red chili, which not only reduces spiciness but also enhances the vibrant color of the paste.
- Soak the deseeded chilies in water overnight. If you're short on time, you can soak them in warm water for 2 hours.
- Once the chilies have softened, blend them into a smooth paste.
For the Yogurt Mixture
- In a separate bowl, combine coriander powder, and mustard oil with the yogurt.
- Whisk the mixture thoroughly until all the ingredients are well incorporated, creating a flavorful yogurt-based marinade.
- Heat some oil in a pan over medium heat, and add bayleaf, cinnamon stick, cardamom, and black cardamom to infuse the oil with aromatic flavors.
- Now, add the marinated mutton and sauté it until all the moisture evaporates, and the meat takes on a light brown hue.
- Introduce sliced onions to the pan and sauté for 3-5min
- Incorporate the chili paste into the mutton, continuing to cook to allow the chili's sugars to caramelize.
- Once the oil starts to separate from the mixture, cover the pan with a lid, and allow the mutton to simmer.
- Cook for 30min or till the meat is tender mixing occasionally.
- After the mutton is completely cooked and tender, introduce the yogurt mixture and thoroughly combine it with the mutton.
- Cook till the oil starts separating and garnish with cilantro.
- These steps will help you create a delectable mutton dish bursting with flavor.
Serve with
Rumali Roti Tandoori Roti White Rice
