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Dhaba Style Mutton Curry

This recipe provides instructions for making Dhaba Style Mutton Curry. It includes a list of ingredients like mutton, yoghurt, whole spices, onions, ginger-garlic paste, tomatoes, and seasonings. The mutton is marinated for 2 hours before cooking. It is then simmered with onions, spices and tomatoes until tender. Water is added and the mutton simmers for 45 minutes to 1 hour until gravy forms. Garam masala and cilantro are added at the end. The curry is served with Indian breads and rice dishes.

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Jeff Peter
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3K views2 pages

Dhaba Style Mutton Curry

This recipe provides instructions for making Dhaba Style Mutton Curry. It includes a list of ingredients like mutton, yoghurt, whole spices, onions, ginger-garlic paste, tomatoes, and seasonings. The mutton is marinated for 2 hours before cooking. It is then simmered with onions, spices and tomatoes until tender. Water is added and the mutton simmers for 45 minutes to 1 hour until gravy forms. Garam masala and cilantro are added at the end. The curry is served with Indian breads and rice dishes.

Uploaded by

Jeff Peter
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Dhaba Style Mutton Curry

yummyoyummy.com/2018/01/dhaba-style-mutton-curry.html

By Maya Akhil January 29, 2018

Ingredients (Serves 4)

1. Mutton – 1 kg, cut into medium pieces

Turmeric powder – 1/4 tsp

Yoghurt – 1/2 cup

Salt – To taste

2. Oil – 1 tbsp + butter / ghee – 2 tbsp

3. Whole spices – bay leaf – 1, cloves – 5, black cardamom – 1, green cardamom – 3,


cinnamon stick – 1 inch

4. Onion – 1 large, finely chopped (Around 1.5 cups)

5. Ginger –garlic paste – 1 tbsp

Ginger and garlic, finely chopped – 1 tsp each

6. Turmeric powder – 1/4 tsp

Chilli powder – 2 – 3 tsp

Coriander powder – 1 tbsp

Cumin powder – 1/2 tsp

7. Tomato – 1 medium, chopped

8. Hot water – 1 cup

9. Salt – As required to taste

10. Garam masala powder –1/2 tsp or to taste (recipe below)

Kasoori methi – 1/2 tsp

Cilantro – 2 tbsp, chopped

Method

1. Marinate mutton with the remaining ingredients numbered 1 for at least 2 hours or
overnight. Take it out 30 minutes before you are ready to cook.

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2. Heat oil and ghee in a large heavy-bottomed pan. Add the whole spices numbered 3 and
cook over medium-low heat until they are fragrant. Add finely chopped onion, little salt and
saute until light golden in color. Next add ginger-garlic paste and saute until golden brown
in color.

3. Add turmeric powder, chilli powder and coriander powder. Saute until their raw smell is
gone. Add chopped tomato and cook for 6 – 8 minutes until oil separates. Add cumin
powder and mix well.

4. Add the marinated mutton, mix well and cook for 6 – 7 minutes, stirring occasionally
until they are well-coated with the masala. Add around 1 cup hot water and bring to a boil.
Cover and cook for 45 minutes – 1 hour stirring occasionally at medium-low heat until oil
separates and mutton pieces are done. Alternatively, transfer the mutton and gravy to a
pressure cooker and cook for 3 – 4 whistles until done. Open the cooker after 15 minutes.
Add 1/2 tsp garam masala powder and 1/2 tsp kasoori methi. Mix well. Sprinkle chopped
cilantro. Keep covered for 10 minutes. Serve with naan, chapathi, pulao etc. We had it with
matar pulao, chapathi, carrot raita and palak dal.

Garam masala powder recipe

1. Cumin seeds – 1 tbsp


2. Black pepper – 1.5 tsp
3. Cloves – 1/4 tsp
4. Black cardamom – 1 small
5. Cinnamon stick – 1/4 inch

Grind the above ingredients to a fine powder and transfer to an air-tight container. You
need only around 1/2 tsp for this recipe.

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