Few days ago on a Sunday, waking up little early in the morning , me and my husband decided to go for a long drive . It's one of our most favourite hobbies. It not only gives us a break from the regular routine life but also we love to enjoy our foods in the small restaurants( dhaba) besides the highways. That day while we were going through the Bombay Nasik highway we entered inside a Punjabi Dhaba and my hubby ordered one of their special Mutton Preparations. Though I don't eat mutton but my husband was constantly insisting me to taste that mutton curry little as it was out of the world according to him. I just tasted the gravy and honestly it was so good that I cant explain.
Since that moment my cooking experiment habit was haunting me and I wanted to prepare that mutton curry at home. But I couldn't understand how did they make it. So , I was searching for an authentic dhaba style mutton curry recipe everywhere. Even I bought two books for this. I searched in the internet also. Not only mutton recipes I read few lamb recipes also.Then I decided to write down the whole process in my own way, combining all the recipes I collected from here n there. To be very honest,reading loads of recipes gave me a clear idea of usual dhaba style mutton curry and found that almost all the recipes are more or less similar.
Anyway, I took the chance of experimenting and prepared Dhaba Mutton Curry in my own way. I didn't know that it would be appreciated so much by my mutton lover hubby and even my daughter liked it very much.
So here goes the recipe :
- Mutton/Lamb: 500 gm (I used Curry cut pieces)
- Onion: 2 Large (Chopped)
- Garlic: 1/2 bulb of a whole garlic ( crushed)
- Ginger:2'' Ginger( Paste)
- Red Chili Powder: 1 tsp (adjust according to your taste,though I didn't use at all)
- Kashmiri Chili Powder: 1 tsp.
- Salt: To Taste
- Sugar: 1/4 tsp.
- Turmeric Powder: 1 tsp.
- Cumin Powder:1/2 tsp.
- Coriander Powder:1/2 tsp.
- Cinnamon Stick: 1''
- Cloves: 4
- Bay Leaves:1/2
- Tomato Puree:2/3 tbsp.
- Water: 2 Cups
- Ghee(Clarified Butter):1/2 Cup( you may replace it with mustard oil too)
- Green Chili: 2/3 (Chopped)
- At first take the pressure cooker or any another heavy bottomed vessel. Pour 2 tbsp of ghee and heat it.
- Add the pieces of the mutton and fry them on medium flame till brown. Once it is done, take them out and keep separately.
- Now add the rest of the ghee and increase the temperature slightly. Add the bay leaves , cinnamon sticks, cloves and the cardamoms.
- Feel the beautiful fragrance and add the chopped onions. Decrease the flame and fry the onions till translucent.
- Add garlic, ginger paste and the chopped green chili(I didn't use green chili because of my daughter).Saute them for 2 minutes.
- Meanwhile make a paste of turmeric powder,kashmiri red chili powder, coriander and cumin powder with little water.
- Pour the paste into the vessel and mix well.Add salt and cook it for few minutes until oil starts to release from sides.
- Pour the water into it and bring it to boil.
- Add the fried mutton pieces , lower the heat to minimum ,cover it and simmer it for 1 hour.
- After 1 hour remove the cover and add the sugar and tomato puree (remember, do not add the tomato puree, before the mutton is well cooked else the mutton will be chewy.
- Mix very well.Increase the temperature to medium and cook uncover for more 5/6 minutes.
- Check the seasoning and adjust the salt. You may adjust the gravy also according to your choice.
- Transfer the curry into a serving bowl and serve with chapati, roti naan or with steamed rice.
Enjoy Your Food...!