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.