What makes this curry special is the “bhuna” part. This consists of pan frying the meat with spices. The meat cooks in its own juices, which is what gives the deep flavour. It is a bit time consuming, but the end result is delicious.
10 people made this
1 kg mutton chops
¼ cup oil
6 large onions, sliced fine
6 cloves garlic
1 small piece ginger, slivered
2 green chilies
1 cinnamon stick (dalcini)
1 black cardamom (badi elaichi)
3 to 4 green cardamom (elaichi)
2 bay leaves (tejpatta)
2 teaspoons kashmiri red chilli powder
1 teaspoon cumin (jeera powder)
½ teaspoon turmeric powder
2 tomatoes, chopped very fine or pureed
3 green chillies, slit in half ( to garnish)
Chopped coriander leaves (to garnish)
Directions Prep:10min › Cook:50min › Ready in:1hr
Clean and wash the mutton chops. Drain excess water.
Heat oil in a large frying pan. Add the whole masala (cinnamon, cardamom, bay leaves) and fry till aromatic. Add the onions, garlic, and ginger. Fry on a low flame till golden brown. Add red chilli powder, turmeric powder, cumin powder and salt. Add tomatoes and cook till oil separates from the gravy, about 5 minutes on high heat.
Add the mutton chops and stir to coat. Saute (bhuno) the meat on medium-low flame, strirring frequently till the mutton is half-cooked and the masala has formed a nice glaze on the meat, about 20 minutes. Add a few tablespoons water, and cook covered (dum) on simmer for another 15 – 20 minutes till mutton is tender.
Take the cover off. Garnish with finely chopped coriander leaves and slit green chillies. Cook on high for 3 – 5 minutes. Serve hot with roti or rice.