The Dhaba Way
Indian cuisine boasts of a unique range of curries and gravies. Whole spices lend a magical aroma to them while onions, ginger and garlic give them body and taste. Tomatoes may be the commonly used souring agent but dahi also lends a velvety, unmatchable texture to a gravy. A dhaba style mutton is just that – robust, aromatic and flavourful ! Did I forget to say delicious ?!
- 1 kg mutton, cleaned and cut into even sized chunks
- ¾ cup Verka Dahi
- ½ tsp haldi
- 3-3½ tbsp Verka Ghee
- 1½ tbsp cloves, green elaichi and broken cinnamon (mix of all 3)
- 2 each of bay leaves and black cardamoms
- Salt to taste
- 1¼ cups chopped onion
- 1½ tsp minced ginger
- 1½ tbsp ginger-garlic paste
- ½ tsp each garam masala, kasoori methi, haldi and jeera powder
- 1 tbsp dhaniya powder
- Salt and chili powder to taste
- 1 large tomato, chopped
- Marinate the mutton in haldi, Verka Dahi and salt, cover and refrigerate for at least 2 hrs.
- Heat Verka Ghee in a heavy pan and sizzle the whole spices till fragrant.
- Add chopped onion and saute till lightly browned, followed by ginger garlic paste and a little salt.
- Add haldi, chili powder and dhaniya powder. Stir for 3-4 minutes.
- Tip in the chopped tomatoes and cook till the mixture is mushy and the oil is visible along the edges.
- Slide in the marinated mutton pieces along with the marinating juices.
- Add jeera powder and stir well to coat.
- Boil 1¼ cup of water and add to the pan. Stir everything to combine, then slow cook for 50-60 minutes.
- By now, the mutton should be tender and the ghee floats on top of the gravy.
- Prior to serving, stir in the minced ginger, garam masala and kasoori methi.
Note: Remove the marinated mutton from the fridge 30 minutes befor you commence cooking. If you are in a hurry, you can cut the cooking time of this dish. Pressure cook for 4 whistles, then check if the mutton has tenderized. You may add fresh dhaniya on top. I personally prefer not to have too many elements to confuse the palate.