Dogri Mutton Curry

Dogri Mutton Curry

Dogri Mutton Curry

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

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 tomatoes, 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 green cardamom pods
1 bay leaf
2 cloves
1 inch cinnamon stick
2 tablespoons fresh coriander leaves, chopped

Instructions

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