Instructions:
Step 1: Heat oil or ghee in a large pot over medium heat. Add sliced onions and cook until golden brown.
Step 2: Stir in the ginger-garlic paste and sauté for 1-2 minutes until fragrant.
Step 3: Add chopped tomatoes and cook until they break down and the oil begins to separate from the mixture.
Step 4: Add turmeric, coriander, cumin, chili powder, and salt. Mix well.
Step 5: Add mutton pieces and sear them on high heat for 5-7 minutes until browned.
Step 6: Lower the heat, add yogurt, and mix thoroughly. Let it simmer for 5 minutes.
Step 7: Add the potatoes and water. Cover and cook on low heat for 60-75 minutes, or until mutton is tender. Stir occasionally.
Step 8: Add garam masala, stir well, and simmer for another 5-10 minutes.
Step 9: Garnish with chopped cilantro and serve hot with rice or flatbread.
Storage Information:
Store leftover mutton curry in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 2 months. Reheat on the stovetop or in the microwave until thoroughly warmed.
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