Mutton Masala

In a dry pan, roast the fennel seeds, cumin seeds, cloves, cinnamon sticks, green cardamoms, black cardamom, black peppercorns, mace, and nutmeg over medium heat until fragrant.

Allow the spices to cool, then grind them into a fine powder. Set aside.

Grind the ginger, garlic, and green chillies into a paste and set aside.

Heat mustard oil in a large wok over medium-high heat until it begins to smoke. Turn off the heat and allow the oil to cool slightly, then reheat on medium-high.

Add the bay leaf and star anise. Sauté for a few seconds until fragrant.

Add the sliced onions and cook, stirring occasionally, until golden brown.

Add the mutton pieces and sear them on high heat until they change colour and become slightly brown. Stir occasionally to avoid sticking.

Stir in the ginger-garlic-chilli paste and cook for 3-4 minutes until the raw aroma disappears.

Add turmeric, Kashmiri red chilli powder, coriander powder, cumin powder, and salt. Mix well and cook until the oil begins to separate from the masala. If the mixture sticks to the bottom, add a splash of water to prevent burning.

Stir in the tomatoes and cook for 4-5 minutes until they become soft and mushy.

Add the prepared masala powder, mix thoroughly, and cook for another 2-3 minutes to blend the flavours.

Pour in the hot water and bring to a boil. Reduce the heat to low, cover, and simmer for 1 ½ hours (or until the mutton is tender), stirring occasionally. If the gravy thickens too much, add more hot water as needed.

Once the mutton is fully cooked, stir in the kasuri methi and lemon juice. Cook for an additional 4-5 minutes to combine the flavours.

Taste and adjust seasoning if necessary. Turn off the heat and let the mutton rest for a few minutes.

Garnish with fresh coriander leaves and ginger juliennes.

Serve Mutton Masala with rice, naan, or parathas, accompanied by raita or a fresh salad for a balanced meal.