Step 1

Marinate mutton with the salt, ginger garlic, turmeric, chilli powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they make the mutton succulent.

Step 2

Set aside for about 45 mins to 1 hour. Marinating for longer makes the mutton soft and tender. I refrigerate for at least 2 hours to overnight. Overnight works best.

Step 3

Keep the mutton out of the refrigerator at least 30 mins before cooking.

Step 4

Heat oil in a pan. Then saute bay leaf, cinnamon and cardamom for 2 mins.

Step 5

Add onions and green chilies. Saute until onions turn golden.

Step 6

Lower the flame to very low as much as possible.  Then transfer the marinated mutton and saute for 5 to 7 mins.

Step 7

Cook covered for 10 mins. When you see the moisture begins to release, then add the meat masala & curry leaves (optional). Saute for another 2 to 3 mins.

Step 8

Pour tomato puree and saute until the raw smell of tomatoes goes away. This takes about 5 to 7 mins.

Step 9

Pour water & mix well.

Step 10

If cooking in a regular pot, then cook until soft and tender, adding more water as & when needed. If using pressure cooker - pressure cook for 3 to 4 whistles on a medium flame.

Step 11

When the pressure goes off, stir and simmer further if the curry is runny.

Step 12

Taste the curry and add more salt if needed. Sprinkle some coriander leaves if you have.

Step 13

Serve mutton curry masala with rice, roti or plain paratha.