Instructions
Step 1: Heat oil in a heavy-bottomed pot over medium heat. Add cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Sauté for 1 minute until fragrant.
Step 2: Add chopped onions and cook until golden brown. Stir in the ginger-garlic paste and sauté for another 2 minutes.
Step 3: Add the pureed tomatoes and cook until the oil begins to separate from the mixture.
Step 4: Stir in turmeric, coriander powder, red chili powder, and salt. Cook for 1 minute.
Step 5: Add the mutton pieces and cook on high heat for 6-8 minutes, stirring frequently to brown the meat.
Step 6: Lower the heat and mix in the whisked yogurt. Cook for 5 minutes, stirring occasionally.
Step 7: Add the potato chunks and 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 45-60 minutes, or until the mutton and potatoes are tender.
Step 8: Stir in the garam masala and simmer uncovered for 5 more minutes to thicken the curry.
Step 9: Garnish with chopped fresh cilantro and serve hot with rice or flatbread.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. This curry also freezes well for up to 2 months; defrost overnight in the fridge before reheating.
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