Mutton Curry

Roughly chop 3 to 3½ onions.

Add coriander seeds, cumin seeds, 2 cloves, black cardamom, 2-3 green cardamoms, cinnamon stick, turmeric powder, red degi chilli powder, salt, ginger, garlic, green chillies, black peppercorns, and coriander stalks into the onions.

Grind the mixture into a fine paste to make the wet masala.

Marinate the mutton with salt and black pepper. Optionally, add some ginger garlic paste.

Heat mustard oil in a heavy-bottomed pan until hot. Add 2 whole dried chillies and cloves for tempering.

Add marinated mutton pieces to the hot oil and let cook without stirring until they darken slightly to lock in flavor and infuse smokiness.

Flip the mutton pieces once they darken and start releasing fat.

Add the prepared wet masala paste to the mutton and gradually cook while stirring occasionally until the masala thickens and turns jammy, about 15-20 minutes.

Add beaten curd to the gravy and cook for another 5-7 minutes until the gravy starts releasing fat.

Transfer the partially cooked mutton and masala mixture to a pressure cooker.

Add some water and salt to the pressure cooker.

Pressure cook the mutton for 3 whistles (about 15-20 minutes).

Prepare the dry masala powder by roasting and grinding black peppercorns, black cardamom, green cardamom, cloves, mace, and dry fenugreek leaves into a fine powder.

Add about one big spoonful of the dry masala powder to the pressure-cooked mutton gravy and bring to a boil to blend flavors.

Let the cooked curry rest for at least 15 minutes after pressure cooking to allow flavors to blend and normalize.

Serve the tender Sunday Mutton Curry best with dry roti to absorb the flavorful fats.