The curry tastes best when served fresh, but you can always cook it a day or two in advance and reheat it when serving. Reheating doesn’t mellow down flavors.
Serve it with Onions or cucumber salad.
Boil the meat chunks with a little Turmeric powder and salt. Boil till they are half cooked. I normally pressure cook for 10 minutes.
Soak the Dry Red chilies in water for 10 minutes. Add chopped tomatoes and make a puree.
Add oil and 2 tbsp of Ghee in a pan. Add in Bay leaves, fennel seeds, Black cumin seeds, cinnamon sticks, cloves, and green cardamom. Once the seeds splutter, add in chopped onions. Saute till the onions turn golden brown in color.
Add Ginger garlic paste and saute for 2 minutes till the raw smell goes away. Add in Fennel powder, Red chili powder, Coriander powder, Turmeric powder, and salt. Saute till the spices mix up and oil is separated.
Add in mutton chunks with the water that was used to boil it.
Add in the Tomato chili puree and cook for 10 minutes.
Add in the green chilies.
Add the Yogurt and mix in well.
Keep cooking till the oil separates.
The mutton pieces should be soft and the gravy should be thick. Check the salt and it’s ready to serve.
Garnish with some chopped coriander leaves. Serve with Phulka or Rice with onions on the side.