Mutton Curry Recipe | Sanjyot Keer Style Sunday Mutton Curry | स्वादिष्ट मटन करी | Chef Sanjyot Keer

Full written recipe for Mutton Curry

Prep time: 20-25 minutes
Cooking time:1 hour + 25-30 minutes (excluding marination time)
Serves: 4-5 people

Garam masala
Ingredients:
CORIANDER SEEDS | साबुत धनिया 1.5 TBSP
CUMIN SEEDS | जीरा 1.5 TBSP
BLACK PEPPER CORNS | काली मिर्च 2 TSP
CLOVES | लौंग 2 TSP
GREEN CARDAMOM | हरी इलायची 20-22 NOS.
BLACK CARDAMOM | बडी इलायची 10-12 nos.
FENNEL SEEDS | सौंफ 1 TBSP
MACE | जावित्री 2 NOS.
STONE FLOWER | पत्थर के फूल 2 GRAMS
FOX NUTS | मखाना 10-12 NOS.
WHOLE RED CHILLIES | साबुत लाल मिर्च 7-8 NOS
POPPY SEEDS | खस खस 1 TBSP
KASURI METHI | कसूरी मेथी 2 TBSP
NUTMEG | जायफल 1/2 NOS. (GRATED)
SALT | नमक A LARGE PINCH

Marination
Ingredients:
FRESH CORIANDER | हरा धनिया 3/4 CUP
GARLIC | लेहसुन 30-35 CLOVES
GREEN CHILLIES | हरी मिर्च 6-7 NOS.
GINGER | अदरक 2 INCH
DRY COCONUT | खोपरा 1/4
WATER | पानी AS REQUIRED
MUTTON | मटन 2 KG
SALT | नमक 1 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
VAATAN | वाटन 1/2 QUANTITY
CURD | दही 300 GRAMS (WHISKED)


Cooking the curry
Ingredients:
OIL | तेल 6-7 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1.5 TSP
GREEN CARDAMOM | हरी इलायची 4 NOS.
BLACK CARDAMOM | बड़ी इलाइची 2 NOS.
CINNAMON | दालचीनी 2 INCH
BAY LEAF | तेज पत्ता 2 NOS.
ONION | प्याज़ 700 GRAMS / 10-12 NOS. MEDIUM SIZED (CHOPPED)
VATAN | वाटन REMAINING HALF QUANTITY
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
SPICY RED CHILLI | तीखी लाल मिर्च 2 TBSP
KASHMIRI RED CHILLI POWDER| कश्मीरी लाल मिर्च पाउडर 2 TBSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
GARAM MASALA | गरम मसाला 1 TBSP
CUMIN POWDER | जीरा पाउडर 2 TBSP
HOT WATER | गरम पानी 100-150 ML
GHEE | घी 3-4 TBSP
GARAM MASALA | गरम मसाला A PINCH
KASURI METHI | कसूरी मेथी 1 TSP
FRESH CORIANDER | हरा धनिया AS REQUIRED (CHOPPED)
LEMON JUICE | नींबू का रस 1 TSP
Method:
Set a handi on high flame & let it heat well, then add the oil into it & let the oil heat nicely as well.
Further add all the whole spices & the chopped onions, stir well & cook over medium flame until the onions turn golden brown, keep stirring at regular intervals so that the onions don’t burn.
Once the onions turn golden brown add the remaining half quantity of the prepared vaatan, stir well & cook the vaatan for 3-4 minutes.
After cooking the vaatan for 3-4 minutes, lower the flame & add all the powdered spices, stir & immediately add hot water & cook until the oil separates.
Once the oil separates, add the marinated mutton & stir it well, you’ll have to cook the mutton over high flame for 10-15 minutes, you’ll need to keep stirring the mutton at regular intervals.
After cooking it for 10-15 minutes over high flame, cover the handi with a parat & pour water over it.
Now lower the flame & continue to cook the mutton for an hour or until the mutton is completely cooked.
Once the water over the parat heats up, discard it & replace it with fresh water, the water will take upto 15-20 minutes so heat up so you will have to repeat this process 2-3 times until the mutton is fully cooked.
You can also cook the mutton in a pressure cooker at this stage but cooking it over low flame gives better results.
The mutton will release a lot of moisture so make sure that you don’t add any additional water, also make a point that you don’t keep opening the lid very frequently or else the steam will keep escaping & the mutton will take longer time to cook.
Once you have cooked the mutton completely, you’ll notice that a beautiful semi-thick gravy will have formed in the handi without addition of water, if you want the gravy to be thinner you can add hot water as required to adjust the consistency as per your liking.
Now heat a pan & add ghee into it, once the ghee heats up add the garam masala & kasuri methi to the ghee & stir it well.
Pour the ghee over the mutton & add fresh coriander & lemon juice, stir it really well & finally add a small handful of fresh coriander.
Your mutton curry is ready, serve it hot with tandoori rotis, rice bhaakri & rice.

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