Mutton Mumtaz

Wash the mutton pieces thoroughly and pat dry.

In a large mixing bowl, combine the mutton with ginger-garlic paste, cumin powder, coriander powder, turmeric powder, black pepper, garam masala powder, and salt. Mix until the mutton is evenly coated with the spices.

Cover and marinate the mutton for at least one hour to allow the flavors to infuse.

Heat oil in a heavy-bottomed wok (kadhai) over medium-high heat.

Add the sliced onions and sauté until they turn soft and translucent.

Stir in 10 slit green chillies, cashews, and blanched almonds. Cook for a few minutes until slightly softened. Remove from heat and let the mixture cool.

Transfer the cooled onion mixture to a blender. Add the curd and fresh coriander leaves and stalks. Blend to a smooth paste and set aside.

Using the same wok, heat oil over medium-high heat.

Add the bay leaves, slit green cardamoms, cloves, black cardamoms, cinnamon stick, mace flower, and cumin seeds. Sauté until they begin to crackle and release their aroma.

Add the marinated mutton to the wok and cook, stirring continuously, until the mutton changes colour.

Pour in the hot water and stir well. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and cook until the mutton is fully cooked and tender, stirring occasionally. Add a little more water if necessary to prevent sticking.

Once the mutton is cooked, add the prepared paste, the remaining green chillies, and one-fourth cup of water to the wok. Stir gently and cook for 4-5 minutes to allow the flavours to meld with the mutton. If the gravy becomes too thick during cooking, add a little hot water to adjust the consistency. The gravy should be smooth and coat the mutton pieces evenly.

Finally, add the ghee or butter, mix well, and simmer for 3-4 minutes. Turn off the heat and let the curry rest for a few minutes.

Garnish the Mutton Mumtaz Curry with freshly chopped coriander.

Serve hot with naan, roti, or steamed rice.