Sunday Mutton Curry | Cook with Ranveer Brar

Ingredients

• 3 large onions, sliced
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 no. cloves
• 1 no. black cardamom
• 2-3 no. green cardamom
• 1 inch cinnamon stick
• 1 tsp turmeric powder
• 1 ½ tsp degi red chilli powder
• salt to taste
• 2-3 tbsp oil
• 10-12 no. black peppercorns
• few tender coriander stems
• 1 kg mutton, with bones
• salt to taste
• 1 ½ tsp ginger garlic paste
• ½ tsp black peppercorns, crushed
• 2-4 tbsp oil
• 1 ½ cup water
• salt to taste
• cooked mutton
• 1 tbsp prepared Sunday Masala
• 1 tbsp coriander leaves, chopped
• 1 ½ tbsp black peppercorns
• 5-6 no. black cardamom
• 2-4 no. green cardamom
• 2-3 no. cloves
• 2 no. mace
• 1 tsp dry fenugreek leaves
• salt to taste
• coriander sprig
• 2 no. dry red chillies

Instructions

1. First, prepare the paste: slice 3 large onions, then add 2 tbsp coriander seeds, 1 tsp cumin seeds, 2 cloves, 1 black cardamom, 2-3 green cardamoms, 1 inch cinnamon stick, 1 tsp turmeric powder, 1 ½ tsp degi red chilli powder, salt to taste, 2-3 tbsp oil, 10-12 black peppercorns, and a few tender coriander stems.
2. Next, marinate 1 kg mutton with bones. Add salt to taste, 1 ½ tsp ginger garlic paste, ½ tsp crushed black peppercorns, and 2-4 tbsp oil. Mix well.
3. For the Sunday masala, take 1 ½ tbsp black peppercorns, 5-6 black cardamoms, 2-4 green cardamoms, 2-3 cloves, 2 mace, 1 tsp dry fenugreek leaves, and salt to taste. Grind them to a fine powder.
4. In a pan, heat 2-4 tbsp oil. Add 2 dry red chillies and 2-3 cloves. Once they splutter, add the marinated mutton. Sear the mutton for 5-7 minutes on high heat without stirring much, then turn it over. Fry until it turns golden brown on all sides, about 5-7 minutes.
5. Transfer the seared mutton to a pressure cooker. Add 1 ½ cup water, salt to taste, 1 tbsp prepared Sunday Masala, and 1 tbsp chopped coriander leaves. Close the lid and pressure cook for 3-4 whistles on medium heat.
6. Once the pressure releases naturally, open the cooker and check if the mutton is tender. If not, pressure cook for another 1-2 whistles.
7. While the mutton is cooking, toast the dry spices for the Sunday masala (peppercorns, cardamoms, cloves, mace, and fenugreek leaves) in a pan until fragrant. Then, grind them into a fine powder.
8. Once the mutton is cooked, add the prepared Sunday masala to the curry and mix well. Let it simmer for 5-7 minutes.
9. Garnish with fresh coriander sprigs and serve hot with roti or rice.