Perfect Mutton Gravy masala
- In a large bowl, mix together the mutton, yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, and salt.
- Cover the bowl and let the mutton marinate for at least 1-2 hours, or preferably overnight in the refrigerator. This helps tenderize the meat and infuse it with flavor.
- Heat oil or ghee in a pressure cooker or heavy-bottomed pot on medium heat.
- Add cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté for about 30 seconds until the spices release their aroma.
- Add sliced onions and cook them until they turn golden brown. Stir occasionally to prevent burning.
- Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
- Add the pureed or chopped tomatoes to the pan and cook until the oil starts to separate from the mixture, around 5-6 minutes.
- Now, add turmeric powder, red chili powder, coriander powder, H2H Mutton Gravy Masala and salt. Stir well to combine all the spices.
- Add the marinated mutton to the pot and cook on medium heat for 8-10 minutes, stirring occasionally, to sear the meat and blend the flavors with the gravy.
- Add enough water or stock to the pot to cover the mutton (approximately 1-2 cups depending on the desired consistency of the gravy).
- If you’re using a pressure cooker, close the lid and cook on medium heat for 3-4 whistles or until the mutton becomes tender. If you’re using a regular pot, cover and cook for 45 minutes to 1 hour, or until the mutton is soft and cooked through.
