Dogri Mutton Curry

Name: Dogri Mutton Curry
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 2-3 servings
Cuisine: Dogri
Ingredients: 500 grams Mutton, cut into pieces; 2 tablespoons mustard oil; 1 large Onion, finely chopped; 2 teaspoons ginger-garlic paste; 2 medium Tomato, pureed; 1 teaspoon Cumin, seeds; 1 teaspoon coriander powder; 1 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1 teaspoon garam masala; 1 cup water; salt, to taste; 2 cardamom, green pods; 1 Bay Leaf; 2 Clove; 1 inch cinnamon stick; 2 tablespoons Cilantro, chopped

Bone-in mutton in whole-spice mustard oil gravy — goat pieces cooked in a heavy mustard oil tempering of whole spices (black cardamom, clove, cinnamon, bay leaf) with onion, tomato, and yogurt. The mustard oil gives the gravy a characteristic pungency that sets it apart from ghee-based North Indian mutton curries. Cooked over a slow fire until the meat falls from the bone. Eaten at festivals, celebrations, and Sunday meals with roti or rice.

Cuisines

Dogri

Best for

Lunch Dinner

Build a full meal around Dogri Mutton Curry

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 60 min Total: 75 min 2-3 servings

Ingredients

	500 grams	Mutton , cut into pieces
	2 tablespoons	Mustard oil
	1 large	Onion , finely chopped
	2 teaspoons	Ginger-garlic paste
	2 medium	Tomato , pureed
	1 teaspoon	Cumin , seeds
	1 teaspoon	Coriander powder
	1 teaspoon	Red chili powder
	1/2 teaspoon	Turmeric powder
	1 teaspoon	Garam masala
	1 cup	Water
	—	Salt , to taste
	2	Cardamom , green pods
	1	Bay Leaf
	2	Clove
	1 inch	Cinnamon stick
	2 tablespoons	Cilantro , chopped

Instructions

1 Heat mustard oil in a heavy-bottomed pan until it starts to smoke, then reduce the heat.
2 Add cumin seeds, cardamom pods, bay leaf, cloves, and cinnamon stick. Sauté for a few seconds until fragrant.
3 Add the chopped onions and sauté until they turn golden brown.
4 Stir in the ginger-garlic paste and sauté for another minute.
5 Add the mutton pieces and cook on high heat until they are browned on all sides.
6 Mix in the tomato puree, coriander powder, red chili powder, turmeric powder, and salt.
7 Cook the mixture until the oil starts to separate from the masala.
8 Pour in the water and bring it to a boil. Reduce the heat, cover, and let it simmer until the mutton is tender.
9 Sprinkle garam masala and mix well. Cook for another 5 minutes.
10 Garnish with fresh coriander leaves before serving.

Tips

For a richer flavor, marinate the mutton in yogurt and spices for an hour before cooking.