Spicy Mutton bhunoed till golden and then simmered slowly in a thin curry for hours till falling off the bone…makes a delicious indulgent meal which is quite difficult to resist! As you open the slow cooker to dig in…Mmmm the aroma that envelops you will transport your senses to another world! 🙂
Method:
Marinate 1 kg mutton in salt, 1 tsp turmeric, 1 tsp red chili pwdr, 1 tsp coarsely ground coriander pwdr, 2 tbsp ginger garlic paste and 1 heaped tbsp yoghurt (optional) for 1/2 an hour.
Meanwhile…Heat oil, add 1 heaped tsp jeera, 3-4 khadi lal mirch, khade masale (4-5 laung, 4-5 green elaichi, 4-5 black elaichi, 1 big tej patta, 1 big piece of dal chini). When the spices become aromatic, add 3 large onions sliced thinly and sauté till they start to acquire some color.
Now add the mutton and sauté till most of the juices evaporate.
Follow with finely chopped tomatoes (about 4) and bhuno till the mutton acquires a deep rich caramel brown color. Do not rush at this stage….bhuno patiently.
Now transfer the bhunoed meat to your slow cooker and add enough water to make curry of desired consistency. Cook on high setting for about 3-4 hours till meat is tender and falling of the bone. Serve garnished with freshly chopped dhania!
Enjoy with soft dabi hui rotis and steamed white rice along with nimbu, hari mirch and pyaz! 🙂
PS: If you want a slightly richer thicker special occasion curry…you can add 1 heaped tsp of ground khuskhus along with the tomato purée! You can also add lightly fried Alu in the curry, in the last 1/2 hour of cooking.