Punjabi Mutton Curry

Bone-in goat simmered in a dense, slow-cooked Punjabi masala — onions browned to a deep amber in mustard oil or ghee, then ginger, garlic, and whole spices (bay, black cardamom, clove, cinnamon) added before the meat and a masala of coriander, fennel, red chilli, and black pepper. Pressure-cooked until the bone marrow releases into the gravy, giving it a rich body that no chicken curry can match. Served at weddings, harvests, and winter celebrations; the Punjabi mutton curry is considered the meal that signals a special occasion in every village and town across the state.