Uttarakhand Pahadi Gosht Mutton Yogurt Black Cardamom Mountain

Method

1. 1

   Marinate mutton with 1/2 cup of the whisked yogurt, 1/4 tsp turmeric, 1/4 tsp red chilli powder and salt. Marinate 30 minutes.

2. 2

   Heat 3 tbsp mustard oil to smoking in a heavy pot.

3. 3

   Reduce to medium. Add black cardamom, green cardamom, bay leaf and cumin seeds. Fry 30 seconds until fragrant.

4. 4

   Add finely chopped onion. Cook on medium heat for 15 minutes, stirring regularly, until very deep golden-brown.

5. 5

   Take time here — this depth of colour is the backbone of the curry flavour.

6. 6

   Add ginger-garlic paste. Cook 3 minutes. Add remaining coriander powder, turmeric and red chilli powder. Cook 2 minutes.

7. 7

   Add the marinated mutton pieces. Cook on medium-high for 8 to 10 minutes, turning, until browned on all surfaces.

8. 8

   Reduce to low. Add the remaining yogurt in small spoonfuls, stirring between each addition.

9. 9

   Cook on low heat for 5 minutes, stirring, until yogurt is fully incorporated.

10. 10

    Add 1/2 cup water. Cover and simmer on low heat for 35 to 40 minutes until mutton is completely tender.

11. 11

    Add garam masala. Taste and adjust salt. Serve with rice or roti.