Prepare the Mutton:
Wash and drain the mutton pieces. Pat dry with paper towels.
Heat Oil:
In a large pot or pressure cooker, heat the vegetable oil or ghee over medium heat.
Sauté Spices:
Add cumin seeds and bay leaf to the hot oil. Sauté for about 30 seconds until fragrant.
Cook Onions:
Add finely chopped onions and cook until they turn golden brown. This step is crucial for developing flavor.
Add Ginger and Garlic:
Stir in the minced garlic and ginger. Cook for another 2 minutes until the raw smell disappears.
Tomatoes and Spices:
Add the chopped or pureed tomatoes. Cook until the oil starts to separate from the tomato mixture.
Stir in ground coriander, cumin, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes to let the spices bloom.
Add Mutton:
Add the mutton pieces to the pot. Sear the meat on all sides until it’s browned. This will help lock in the flavors.
Incorporate Yogurt:
Reduce heat to low and add the yogurt. Mix well and cook for about 5 minutes, allowing the yogurt to blend into the gravy.
Add Water or Stock:
Pour in water or beef/mutton stock. Stir well and bring to a boil.
Cook the Mutton:
If using a pressure cooker, cover and cook for about 20-25 minutes on medium heat until the mutton is tender.
If cooking in a regular pot, cover and simmer for about 1.5 to 2 hours, or until the mutton is tender and the gravy has thickened.
Finish with Garam Masala:
Once the mutton is cooked, stir in the garam masala. Adjust salt and spices as needed.
Garnish and Serve:
Garnish with fresh coriander leaves and a squeeze of lemon juice if desired.
Serve hot with rice, naan, or roti.
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