Hearty Mutton Curry with Soft Chapati

Instructions

Step 1: In a large pot or pressure cooker, heat oil or ghee. Add sliced onions and sauté until golden brown.

Step 2: Add ginger-garlic paste and green chilies. Cook for 2 minutes until the raw smell disappears.

Step 3: Stir in chopped tomatoes and cook until soft and mushy. Add turmeric, red chili, and coriander powder. Mix well and cook the masala until oil separates.

Step 4: Add mutton pieces and mix thoroughly to coat with the masala. Cook for 5-7 minutes.

Step 5: Whisk the yogurt and add it to the pot. Stir continuously to prevent curdling. Cook for another 5 minutes.

Step 6: Add 2 cups of water and salt to taste. Cover and cook on low heat until the mutton is tender (or pressure cook for 3-4 whistles).

Step 7: Once cooked, sprinkle garam masala and garnish with fresh coriander leaves. Simmer for a few more minutes before serving.

Step 8: For chapatis, mix flour and salt in a bowl. Gradually add water and knead into a soft dough. Let it rest for 20-30 minutes.

Step 9: Divide the dough into balls. Roll each into a thin circle. Heat a skillet and cook chapatis on both sides until golden brown, applying oil if desired.

Storage Information

Store leftover mutton curry in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. Chapatis are best enjoyed fresh but can be stored in a cloth-lined container for up to a day. Reheat on a hot pan before serving.