Mutton Kala Curry

Ingredients

• Mutton (bone-in pieces)— 500g

  Goat meat, cut into medium pieces

• Onions— 3 large, sliced
• Ginger-garlic paste— 3 tbsp
• Ghee or oil— 4-5 tbsp
• Whole spices for roasting—

  See next section

• Coriander seeds— 2 tbsp
• Cumin seeds— 1 tbsp
• Fennel seeds (Saunf)— 1 tsp
• Black peppercorns— 1 tsp
• Cloves— 8-10
• Cardamom pods— 4-5
• Cinnamon stick— 2 inch pieces
• Star anise— 1
• Black stone flower (Dagad Phool)— 1-2 pieces

  Optional but traditional

• Dry coconut (copra)— 3-4 tbsp, grated
• Red chili powder— 2-3 tsp

  Kashmiri red chili for color

• Turmeric powder— 1 tsp
• Salt— to taste
• Water— as needed
• Fresh coriander leaves— 3 tbsp, chopped
• Garam masala— 1 tsp

  For finishing

Instructions

1. 1

   Prepare the kala masala: Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cardamom pods, cinnamon, star anise, and black stone flower (if using) in a pan on low heat. Roast until fragrant and slightly darkened (about 5-7 minutes).

2. 2

   Separately, roast the grated dry coconut until dark brown and fragrant. Be careful not to burn it. Cool all roasted ingredients completely.

3. 3

   Grind the roasted whole spices and coconut into a fine powder. This is your kala masala. Store in an airtight container if not using immediately.

4. 4

   Clean and wash the mutton pieces. In a pressure cooker, add mutton, 1 sliced onion, half of ginger-garlic paste, turmeric powder, salt, and 2 cups water. Pressure cook for 4-5 whistles until mutton is 80% cooked. Let pressure release naturally.

5. 5

   Separate mutton pieces from stock. Reserve the stock.

6. 6

   Heat ghee or oil in a heavy-bottomed pot. Add remaining sliced onions and sauté until deep golden brown (about 10-12 minutes).

7. 7

   Add remaining ginger-garlic paste and cook until raw smell disappears. Add red chili powder and 2-3 tbsp of the prepared kala masala. Mix well and cook for 2-3 minutes.

8. 8

   Add the boiled mutton pieces and mix well, ensuring each piece is coated with the masala. Add the reserved mutton stock (about 1.5-2 cups) and bring to a boil.

9. 9

   Reduce heat, cover, and simmer for 30-40 minutes, stirring occasionally, until mutton is fully tender and the curry has thickened. The curry should be dark in color.

10. 10

    Add garam masala and mix well. If the curry is too thick, add a little hot water. If too thin, cook uncovered for a few more minutes.

11. 11

    Garnish with fresh coriander leaves and serve hot with bhakri, chapati, or steamed rice. The curry should be rich, dark, and aromatic.