Bihari Mutton Curry

Bihari Mutton Curry is my Mother’s best recipe. For this mutton curry, she does not use any readymade masala. In fact she picks all the whole spices and then grinds them at home and I guess, it is for this reason, it tastes so good. She says, she learnt it from Grandmother. Actually in those days, spices were grounded manually on stone. It has specific advantages. Since the masala is grounded by you, you can choose the measurement of masala according to your taste, also it is freshly grounded, so you get the real flavor and taste, which is killed in the process of packaging the readymade masala. Last but not the least, this mutton curry is cooked in mustard oil and if you want to taste the real bihari mutton, do not substitute it with any other oil.

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Sapna Shaw's Secret Indian Recipe !
Serves: 
4

Preparation Time: 
15 Min
Cooking Time: 
1 hour

Complexity: 
Medium


Ingredients: 
Mutton – 500 grams
Onion – 200 grams
Ginger – 1 inch piece
Garlic – 6-7 cloves
Cumin seeds – 1 and ½ tablespoon
Black pepper – ½ tablespoon
Red chilies – 4-5
Bay leaves – 2 nos
Mustard oil – ½ cup
Cinnamon – ½ inch stick
Cloves – 2-3
Cardamom – 3-4
Mace – 2 pappercorn sized piece
Turmeric powder – ½ tablespoon
Salt to taste.
Directions: 
Wash the mutton once with fresh water, drain the water and then keep it aside.
Slightly roast the whole garam masala, Cinnamon, Cardamom. Cloves and mace and then grind them into powder.
Chop the onions finely and keep aside.
Take cumin seeds, black peppercorn, red chilies, ginger, garlic and about ½ cup of sliced onions and then grind them into a smooth paste.
After these initial preparations, heat the oil in a pan. Once heated, add crushed bay leaves and remaining sliced onions. Turn the flame to medium and fry the onions, till they turn golden brown.
Now add the mutton pieces and mix. Soon you will find them changing the colour. Keep sautéing for about 15 mintues, till the water released by mutton evaporates.
Now add the grounded masala and Turmeric powder and mix. Saute the masala along with the mutton for another 10-15 mintues.
Finally transfer the entire content in a pressure cooker. Add about 2 cups of water, salt and garam masala and mix.
Cover the cooker with the lid and pressure cook the mutton upto 4 whistles on low flame. As the steam escapes, check if the mutton is tender. Serve hot with steamed rice and salad.