Dhaba Mutton Curry (North Indian)
Recipes - Party Recipes

Summary: Legendary North Indian Mutton/Lamb curry that can be served with Indian Breads as well as Steamed RiceDhaba Mutton Curry

Introduction: North Indian Food is incomplete without the mention of Dhaba food. Dhabas are the small eating joints along the Highway serving hot, delicious and affordable food by 24X7. Its so popular that later on this tasty food joints became part of the urban city life as well and you can find some of the best selling Dhabas at Delhi’s centre point that is Connaught Place. This magical recipe is picked up from one of those famous Delhi Dhabba, after long persuasion with the cook. 
Dhaba Mutton Recipe:
Preperation time 30 minutes
Cooking time 1 hour 15 minutes
Difficulty level: Medium
Serves: 4
Mutton/Lamb 500gms cut into medium pieces
½ Cup Desi Ghee (clarified butter)
2 large Onions, chopped
½ pod Garlic, crushed
1 inch Ginger, crushed
Salt to test
1 teaspoon Red Chilli Powder
1 teaspoon Kashmiri Degi Mirch
½ teaspoon Sugar
2 Green Chillies, deseeded and chopped
1 bunch Green Garlic, finely chopped
¼ Teaspoon Turmeric Powder
½ Tablespoon Cumin Powder
½ Tablespoon Coriander Powder
1 teaspoon Garam Masala
1 inch Cinnamon stick
Whole Cloves: 4
Bay Leaf: 1
2 whole Cardamom
Tomato Puree: 1 Cup
Water: 2 Cups
>In a heavy bottom pot, heat ghee.
> Add Mutton/Lamb pieces and fry till the lambs are brown. Remove the lamb and set it aside with a slotted spoon
>Add remaining Ghee in the pan and add Bayleaf, cinnamon, clove and whole cardamom
>Add onions to and Red chilli powder. Sauté till onions look translucent
>Add garlic, ginger and chopped green chillies. Sauté about 2 minutes.
>Now in a small bowl add Turmeric, Cumin, Coriander and little water and make a paste
>Add the paste in the cooking pot and sauté for about 2 minutes
>Add water and bring it to boil
>Now reduce the heat to low and add the fried mutton pieces
>Cover the pot and simmer one hour or till the mutton is almost done
>Remove the cover, add the tomato puree, sugar, Garam Masala powder and Kashmiri Degi Mirchi or Red Paprika powder
>add the chopped whites of green garlic and stir well
>Cook uncovered over medium heat for another 5 minutes
>Check the seasoning and adjust salt
>Transfer to a serving bowl and garnish with the chopped greens of garlic
>Serve hot with Chapatti, Roti, or any other Indian bread or even with Steamed rice
Tip: Don’t add any cold water to the mutton, please make sure to add water on the masala and bring it to boil, then only add mutton to it
Don’t add Tomato puree before the mutton is well cooked, else the mutton will be chewy