Darbari Mutton Curry
Darbari Mutton Curry is from Pakistan cuisine. It is initially cooked in earthen pots on a wooden fire in a slow process. Now, it can be cooked in a pressure cooker or in a heavy bottom pan. The quantities of ingredients must be in a proper portion to get that exact flavor. Here I’ll show you the exact amount of each ingredient and the process.. So, lets start making Darbari Mutton Curry
Mutton- 1/2 kg(with bone)
Cashew nuts- 12
Black peppercorns- 1/2 tsp
Cinnamon – 1 inch
Cloves -3 Black Cardamom -1
Mustard Seeds- 1/2 tsp
Dry Red Chillies- 2 (If you have can use Kashmiri Dry red chillies)
Sesame Seeds- 11/2 Tbsp
Poppy Seeds – 1 tsp
Bay leaf -2 Oil- 1/4 cup
Onions- 1 medium thinly sliced
Ginger Garlic Paste- 11/2 Tbsp
Turmeric- 1/4 tsp
Red Chilli powder -2 tsp
Tomatoes – 2 medium
Salt – a/c taste
Coriander leaves- few for garnishing
- Wash mutton thoroughly and strain the water completely, set aside.
- Dry roast Cashews, black pepper, cinnamon, cloves, cardamom, mustard, dry red chillies, sesame seeds, poppy seeds, bay leafs roast till nice aroma comes.
- Let them cool completely and grind them into a thick fine paste with water as required. Set aside.
- Heat oil in a pan or pressure cooker fry sliced onions till golden brown, add ginger garlic paste fry for a minute and add washed mutton pieces and fry for another 2-3 minutes.
- Add chopped tomatoes, red chilli powder, turmeric, salt mix well, close the lid and cook till mutton is tender, adding sufficient water.
- Open the lid and add the above-grounded paste and cook for another 8 minutes till the paste is well incorporated with the curry.
- Finally, garnish with coriander leaves and Serve hot and Enjoy!!!
- Serves 3-4.
- Goes well with lacha paratha or Butter Naan.
- If you are cooking in pressure cooker have an idea about your mutton that in how many whistles it is cooked. Overcooking the mutton will spoil the taste.