Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Keep your fingers curled inward while chopping to avoid accidental cuts with the knife.
Chop 3 medium onions and 2 medium tomatoes.
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Chop the onions evenly so they fry at the same rate and brown uniformly.
Hot oil can splatter when whole spices are added; add them carefully to avoid burns.
Heat 3 tbsp oil in a pan, add 4 green cardamom, 4 cloves, 3 cinnamon pieces, 2 black cardamom, 10 peppercorns, and 2 whole dry red chillies, and stir well.
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Do not overheat the oil too much before adding spices or they will burn instantly and turn bitter.
Add 3 medium chopped onions and fry for 10 mins on medium heat till light brown in colour.
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Stir the onions continuously while frying so they brown evenly without sticking to the bottom.
Add 2 tsp ginger garlic paste and fry for 2 mins on medium heat till the raw smell is gone.
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Ginger garlic paste burns very easily
stir constantly during these 2 minutes
Wash your hands thoroughly after handling raw mutton to prevent cross-contamination.
Add 500-600 gms mutton with bones, 1/2 tsp turmeric powder, 2 tsp red chilli powder, 2 tsp coriander powder, 1 tsp cumin powder, and 1 tsp salt, mix well, and fry for 3 mins on medium heat.
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Mix the spices thoroughly with the meat so every piece is coated before frying.
Continue to bhuno the meat on medium heat for 10-12 mins until the mutton pieces are browned and oil separates.
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Bhuno is critical for flavor
do not rush this step, keep stirring until oil separates or the curry will taste raw
Lower heat, add 3 tbsp whisked curd or yogurt, mix on low heat for 2-3 mins, then cook on medium heat for around 5 mins until the curd is cooked and oil separates.
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Keep the heat low when first adding yogurt so it does not curdle
stir continuously
Add 2 medium chopped tomatoes and cook for around 10 mins on medium heat until soft and oil separates.
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Cook the tomatoes down completely until they melt into the gravy
undercooked tomatoes leave a raw sour taste
Add 2 cups of water, mix well, and cook for 2 mins.
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Scrape the bottom of the pan while adding water to mix in any spices that settled.
Never force open a pressure cooker while it is under pressure; let it cool naturally to prevent scalding steam explosions.
Transfer the curry to a pressure cooker, cover with the lid, and cook for 3-4 whistles. Allow to cool before opening.
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Ensure the pressure cooker valve is clean and working properly before turning on the heat.
Serve hot with roti or rice.
